Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Course text
Development of Softening Foodstuffs While Retaining Their Shape Using the Freeze-thaw Impregnation Method and the Applied Technology
Koji Sakamoto
Author information
JOURNAL FREE ACCESS

2017 Volume 50 Issue 5 Pages 198-203

Details
Download PDF (1330K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Article 1st page
Content from these authors
© 2017 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Predecessor

Science of Cookery

Share this page
feedback
 Top