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November 1, 1998Journal of Food Science

Structural and Textural Quality of Kinu‐Tofu Frozen‐then‐Thawed at High‐Pressure

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Authors

MFMichiko FuchigamiATAi TeramotoNONoriko Ogawa

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Fuchigami et al. (1998) studied this question.

synapsesocial.com/papers/6ab3216b9ac27ab200068288https://doi.org/10.1111/j.1365-2621.1998.tb15853.x
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