Studies on Pressure-shift freezing. Part I. Freezing of Tofu (Soybean curd) by Pressure-shift Freezing and Its Structure.
Open Access
- 1 January 1992
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 39 (7) , 608-614
- https://doi.org/10.3136/nskkk1962.39.608
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