Author:
MIAO Yelian,CHEN Jie Yu,NOGUCHI Akinori
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference15 articles.
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2. Hagiwara, T., Hayashi, R., Suzuki, T., and Takai, R. (2003). Fractal analysis of ice crystals in frozen fish meat. Japan Journal of Food Engineering, 4, 11-17.
3. Khalaf, W.G. and Sastry, S.K. (1995). Effect of fluid viscosity on the ohmic heating rate of solid-liquid mixtures. J. Food Eng., 27, 145-158.
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