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[文献書誌] Dumoulin,M.: "High Pressure,a Unique Tool for Food Texturization" Food Sci.Technol.Int.Tokyo. 4・2. 99-113 (1998)
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[文献書誌] Dumoulin,M.: "Textural Properties of Pressure-Induced Gels of Food Proteins Obtained under Different Temperatures Including Subzero" J.Food Sci.63・1. 92-95 (1998)
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[文献書誌] Hayakawa,K.: "Inactivation Using High-Pressure Generation in Sealed Vessels under Sub-zero Temperature" Appl.Microbiol.Biotechnol. 50. 415-418 (1998)
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[文献書誌] Hayashi,R.: "High Pressure Food Science,Bioscience and Chemistry" The Royal Sciety of Chemistry, 511 (1998)
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[文献書誌] Jung,G.: "高圧バイオテクノロジー" さんえい出版, 245 (1998)