Department of Food Science and Technology,Graduate School of Tokyo University of Marine Science and Technology,4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan;
School of Food, Agricultural and Environmental Sciences, Miyagi University, Taihaku-ku, Miyagi, 982-0215, Japan;
Department of Food Science and Technology,Graduate School of Tokyo University of Marine Science and Technology,4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan;
Department of Food Science and Technology, Graduate School of Tokyo University of Marine Science and Technology,4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan +81-3-5463-0585, mwat@kaiyodai.ac.jp;
机译:X射线计算机断层扫描观察过冷对金枪鱼肉冰结构的影响
机译:冷阶段扫描电子显微镜观察冷冻方法和冷冻条件对野生蓝莓显微结构的影响
机译:过冷冷冻方法对冷冻食品品质的影响
机译:X射线CT观察过冷冷冻方式对冰结构的影响
机译:从直接观察和X射线散射得出的冷冻和冷冻胶体悬浮液的结构和动力学。
机译:人工过冷后缓慢冷冻对猪腰肉组织和品质的影响
机译:错误:“基于X射线拉曼的液体水和冰的最近邻近氧气距离,其基于X射线拉曼的延伸X射线吸收细结构”J。化学。物理。 127,174504(2007)