Presentation Information
[P120]Standardization of evaluation method for texture changes due to freezing and thawing.
*Keitaro Suzuki1, Mark Anthony Redo2, Kei TAO3, Manabu Watanabe2 (1. Department of Food Production Science, Graduate school of Marine Science and Technology, TUMSAT, 2. Department of Food Science and Technology, TUMSAT, 3. Department of Food Science and Technology, NUBS)
Keywords:
Food Refrigeration,Food Physical,Food Texture
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