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Structural and Textural Changes in Kinu-Tofu Due to High-Pressure-Freezing

✍ Scribed by MICHIKO FUCHIGAMI; AI TERAMOTO

Book ID: 108821424
Publisher: Institute of Food Technologists
Year: 1997
Tongue: English
Weight: 534 KB
Volume: 62
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1997.tb15465.x

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