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[文献書誌] Fuchigami,M.,Kato,N.and Teramoto,A.: "High-Pressure-Freezing Effects on Textural Quality of Chinese Cabbage" Journal of Food Science. 63. 122-125 (1998)
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[文献書誌] Fuchigami,M.,Teramoto,A.and Ogawa,N.: "Structural and Textural Quality of Kinu-Tofu Frozen-then-Thawed at High-Pressure" Journal of Food Science. 63. 1054-1057 (1998)
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[文献書誌] 寺本あい、小川典子、渕上倫子: "高圧冷凍した木綿豆腐の品質に及ぼす保存、解凍方法の影響" 日本家政学会誌. 50. 11-18 (1998)
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[文献書誌] 渕上倫子: "冷凍食品製造への高圧力の利用" New Food Industry. 41. 39-47 (1999)
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[文献書誌] 渕上倫子: "高圧力下で冷凍した食品のテクスチャーと微細構造" 高圧力の科学と技術. 9 (In press). (1999)
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[文献書誌] Fuchigami,M.and Teramoto,A.: "Effect of High-Pressure-Freezing on Textural and Structural Quality of Frozen Agar Gel.The Review of High Pressure Science and Technology Vol.7(1998),Proceedings of International Conference -AIRAPT・16 and HPCJ・38- on High Pressure Science and Technology.Nakahara" Nakanishi Printing, 826-828 (1998)
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[文献書誌] Fuchigami,M.and Teramoto,A.: "Texture and Structure of High-Pressure-Frozen Food Gels.High Pressure Bioscience and Biotechnology.[Proceedings of International Coference on High Pressure Bioscience and Biotechnology] Ludwig,H.ed." Springer Verlag, -4 (1999)
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[文献書誌] Teramoto,A.and Fuchigami,M.: "Texture and Structure of High-Pressure-Frozen Konjac.Hydrocolloids.[Proceedings of International Coference on Hydrocolloids] Nishinari,K.ed." Elsevier Science, -8 (1999)