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ISSN0034-3714
刊名冷凍
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2002, vol.77, no.891 2002, vol.77, no.892 2002, vol.77, no.893 2002, vol.77, no.894 2002, vol.77, no.895 2002, vol.77, no.896
2002, vol.77, no.897 2002, vol.77, no.898

题名作者出版年年卷期
Fundamental aspects for frozen foodsRikuo Takai20022002, vol.77, no.891
Manufacturing technique and subject for frozen cooked riceKazuo Takemura; Kouju Matsuo20022002, vol.77, no.891
Characteristic & difficulty in processing of frozen chicken-KaraageMitsuyuki Chiba20022002, vol.77, no.891
Manufacturing techniques of frozen vegetables and their present concernSatoshi F. Noguchi20022002, vol.77, no.891
The feature & task in hamburger processingKeisuke Nagahiro20022002, vol.77, no.891
The latest features of industrial freezing equipment for the frozen foodsAkira Taniyama20022002, vol.77, no.891
Recent progress in freeze concentrationOsato Miyawaki20022002, vol.77, no.891
Development of measurement system for three-dimensional structure of ice crystals in frozen foodsGab-Soo Do; Yasuyuki Sagara20022002, vol.77, no.891
The frozen state of water in polymer gelsNorio Murase20022002, vol.77, no.891
Glass transition and frozen foodToru Suzuki20022002, vol.77, no.891
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