Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2002
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Host: The Japan Society of Cookery Science

Ice crystal structure in frozen agar gel formed under one-demensional freezing
Yoko Shimiya, Tomoyuki Fujii, Osato Miyawaki
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Keywords: ice crystal structure, dendrite, one-demensional freezing
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Pages 25

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[in Japanese]
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© 2002 The Japan Society of Cookery Science
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