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Physical properties of foods and effect of water on them, 4: Application of glass transition concept in the field of food science and technology

2009

Hagiwara, T.(Tokyo Univ. of Marine Science and Technology (Japan))

AGROVOC Keywords
cristallisation cryoconcentration crystallization food technology freeze concentration katsuwonus pelamis physical states technologie alimentaire tecnologia de alimentos
Bibliographic information
Japan Journal of Food Engineering (Japan)
Volume 10 Issue 1 ISSN 1345-7942
Pagination
pp. 1-8
Other Subjects
Etat physique; Cristalizacion; Crioconcentracion; Estado fisico
Language
Japanese
Note
Summaries (En, Ja)
1 tab. 9 fig. 23 ref.
Type
Summary
2009-04-15
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