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Development of high-quality food materials for elderly persons using freeze-thaw infusion

2010

Sakamoto, K., Hiroshima-ken. Technology Research Inst. (Japan). Food Technology Research Center

AGROVOC Keywords
ablandamiento attendrissement degradation elderly enzimas enzyme enzymes firmeza firmness freezing infusion pectinas pectine pectins perfusion root vegetables tenderizing tercera edad thawing
Bibliographic information
Volume 33 Issue 5 ISSN 0387-9240
Pagination
pp. 34-38
Other Subjects
Fermete; Legume racine; Personne agee; Descongelacion; Congelation; Decongelation; Hortalizas de raiz; Degradacion; Congelacion
Language
Japanese
Note
Summary (Ja)
4 fig. 11 ref.
Type
Summary
2010-05-15
AGRIS AP
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