The Use of Additives to Reduce Recrystallization during Frozen Storage - koreascholar

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The Use of Additives to Reduce Recrystallization during Frozen Storage

Andreas Leiter, Volker Gaukel

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/310092

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식품과 기계 (Food and Machinery)

제12권 제1호 (2015.12)
pp.19-21

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Andreas Leiter(KIT (Karlsruhe Institute of Technology), Institute of Process Engineering in Life Sciences)
Volker Gaukel(KIT (Karlsruhe Institute of Technology), Institute of Process Engineering in Life Sciences)

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