Art
J-GLOBAL ID：200902130198511806   Reference number：99A0251460

Structural and Textural Quality of Kinu-Tofu Frozen-then-Thawed at High-Pressure.

高圧で凍結解凍した絹豆腐の構造とテクスチャ品質
Author (3)：
FUCHIGAMI M

About FUCHIGAMI M

(Okayama Prefectural Univ., Okayama, JPN)

About Okayama Prefectural Univ., Okayama, JPN

, 
TERAMOTO A

About TERAMOTO A

(Okayama Prefectural Univ., Okayama, JPN)

About Okayama Prefectural Univ., Okayama, JPN

, 
OGAWA N

About OGAWA N

(Okayama Prefectural Univ., Okayama, JPN)

About Okayama Prefectural Univ., Okayama, JPN


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 63  Issue： 6  Page： 1054-1057  Publication year： Nov. 1998 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*tofu

About tofu

,...
   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=99A0251460&from=J-GLOBAL&jstjournalNo=C0005A") }}
JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
高圧

About 高圧

, 
凍結解凍

About 凍結解凍

, 
絹豆腐

About 絹豆腐

, 
テクスチャ

About テクスチャ


Return to Previous Page

TOP

BOTTOM