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Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 12 of 12 found articles
| Title: |
Trehalose and hydrostatic pressure effects on the structure and sensory properties of frozen tofu (soybean curd) |
| Author: |
Fuchigami, Michiko Ogawa, Noriko Teramoto, Ai |
| Appeared in: |
Innovative food science & emerging technologies |
| Paging: | Volume 3 (2002) nr. 2 pages 9 p. |
| Year: |
2002 |
| Contents: | |
| Publisher: |
Elsevier Science Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 12 of 12 found articles
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