AGRIS - International System for Agricultural Science and Technology

Effect of sodium chloride on freeze concentration of food components by freezing and thawing technique

2004

Yee, P.L. (Kyushu Inst. of Technology, Kitakyushu, Fukuoka (Japan)) | Wakisaka, M. | Shirai, Y. | Hassan, M.A.


Bibliographic information
Japan Journal of Food Engineering (Japan)
Volume 5 Issue 2 ISSN 1345-7942
Pagination
pp. 97-103
Language
English
Note
Summaries (En, Ja)
1 table; 11 fig.; 9 ref.
Type
Summary

2006-05-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org