高井 隆雄, 鈴木 徹, 佐藤 雄二, 山田 有紀子
低温生物工学会誌
43
(2),
118-123,
1997
Recrystallization phenomena in frozen foods hurt the quality. In this study, rates of recrystallization of ice in frozen foods were determined for red meats of tuna and tofu cakes. These samples …
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