Studies on Freezing and Freeze-Drying of Foods. Part I

NIPPON SHOKUHIN KOGYO GAKKAISHI

doi 10.3136/nskkk1962.11.521

Full Text

Abstract

Available in

Date

Authors

Publisher

Japanese Society for Food Science and Technology

Related search

Studies on Freezing and Freeze-Drying of Foods. Part V

NIPPON SHOKUHIN KOGYO GAKKAISHI
1966English

Freeze-Drying of Foods

SHINKU
1961English

The Cryoprotective Mechanism of Saccharides on Freezing and Freeze-Drying of Liposomes.

Trends in Glycoscience and Glycotechnology
BiochemistryOrganic Chemistry
1992English

Evaluation of Spin Freezing Versus Conventional Freezing as Part of a Continuous Pharmaceutical Freeze-Drying Concept for Unit Doses

International Journal of Pharmaceutics
Pharmaceutical Science
2015English

Studies on the Protease Inhibitor in Foods (Part I)

Eiyo To Shokuryo
1966English

Freeze-Drying of Cephalothin Sodium. Granularly Agglomerated Crystallization During Freezing. II.

Biological and Pharmaceutical Bulletin
MedicinePharmacologyPharmaceutical Science
1993English

Studies on the Storage of Dehydrated Food by Freez-Drying. Part I

Journal for the Utilization of Agricultural Products
1960English

Studies on Protein Foods (Part 6)

Eiyo To Shokuryo
1970English

Advances in Freeze-Drying Technologies for Foods and Their Application to Industrial Operations

Japan Journal of Food Engineering
IndustrialManufacturing EngineeringFood Science
2010English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy