Changes in the palatability of foods by hydrostatic pressurizing

Changes in the palatability of foods by hydrostatic pressurizing

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Veröffentlicht in:Nippon Shokuhin Kōgyō Gakkaishi 1990, Vol.37 (7), p.511-519
Hauptverfasser: SHIMADA, Atsuko, KASAI, Midori, YAMAMOTO, Ayako, HATAE, Keiko
Format: Artikel
Sprache:eng ; jpn
Schlagworte:
odeur
olor
organoleptic properties
prensado
pressage
pressing
propiedades organolepticas
propriete organoleptique
smell
textura
texture
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container_end_page 519
container_issue 7
container_start_page 511
container_title Nippon Shokuhin Kōgyō Gakkaishi
container_volume 37
creator SHIMADA, Atsuko
KASAI, Midori
YAMAMOTO, Ayako
HATAE, Keiko
description
doi_str_mv 10.3136/nskkk1962.37.7_511
format Article
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identifier ISSN: 0029-0394
ispartof Nippon Shokuhin Kōgyō Gakkaishi, 1990, Vol.37 (7), p.511-519
issn 0029-0394
language eng ; jpn
recordid cdi_fao_agris_JP19910037995
source J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese
subjects odeur
olor
organoleptic properties
prensado
pressage
pressing
propiedades organolepticas
propriete organoleptique
smell
textura
texture
title Changes in the palatability of foods by hydrostatic pressurizing
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