Art

J-GLOBAL ID：201602210803043029   Reference number：16A0016627

The effect of supercooling on ice structure in tuna meat observed by using X-ray computed tomography

X線CTを使用することによって観測されたマグロの肉の中の氷構造に対する過冷の効果

Author (4)： KOBAYASHI Rika (Dep. of Food Sci. and Technol., Graduate School of Tokyo Univ. of Marine Sci. and Technol., 4-5-7 Konan, Minato-ku ...) ,  KIMIZUKA Norihito (School of Food, Agricultural and Environmental Sciences, Miyagi Univ., Taihaku-ku, Miyagi 982-0215, JPN) ,  WATANABE Manabu (Dep. of Food Sci. and Technol., Graduate School of Tokyo Univ. of Marine Sci. and Technol., 4-5-7 Konan, Minato-ku ...) ,  SUZUKI Toru (Dep. of Food Sci. and Technol., Graduate School of Tokyo Univ. of Marine Sci. and Technol., 4-5-7 Konan, Minato-ku ...)
Material： International Journal of Refrigeration  (Revue Internationale du Froid)
Volume： 60  Page： 270-277  Publication year： Dec. 2015 
JST Material Number： H0157B  ISSN： 0140-7007  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： X-ray computed tomography ,  *Thunnus ,  *undercooling ,  curd ,  crystal growth ,  frozen food ,  myofibril ,  Cellular Structures ,  *ice crystal growth ,  inspection ,  X-ray inspection ,  radiographic inspection ,  X ray diagnosis ,  nondestructive inspection
Semi thesaurus term： cell component ,  supercooling

JST classification (1)： Food freezing and refrigerasion  (FJ03020X)

Terms in the title (6)： X線CT ,  観測 ,  マグロ ,  肉 ,  氷 ,  過冷