文章基本信息
- 标题:Concentration of Aqueous Residue from Isada Krill Using Freezing-Thawing Technique
- 本地全文:下载
- 作者:Shuji ADACHI ; Yayoi MIYAGAWA ; Hidefumi YOSHII 等
- 期刊名称:日本食品工学会誌
- 印刷版ISSN:1345-7942
- 电子版ISSN:1884-5924
- 出版年度:2019
- 卷号:20
- 期号:3
- 页码:115-119
- DOI:10.11301/jsfe.19558T
- 出版社:Japan Science and Technology Information Aggregator, Electronic
- 关键词:freezing-thawing;freeze concentration;Isada krill;aqueous residue