Daisuke Nakamoto, Toshiyuki Ueji, Yumio Tanaka, Kosuke Aiba, Kayo Sugiura, S. Ishikawa, M. Nakazawa, Misato Kikuchi
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Examination of Producing Method of Delicatessen Foods Maintaining Tastiness While Achieving Sustainability by Focusing on Effects of High-Pressure Processing
期刊介绍:
The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.