Tsukemono——来自日本的脆脆的腌制食品:利用胃物理学和自然进行食品设计的案例研究

{"title":"Tsukemono——来自日本的脆脆的腌制食品:利用胃物理学和自然进行食品设计的案例研究","authors":"O. Mouritsen","doi":"10.1386/IJFD.3.2.103_1","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"28 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"10","resultStr":"{\"title\":\"Tsukemono – crunchy pickled foods from Japan: A case study of food design by gastrophysics and nature\",\"authors\":\"O. Mouritsen\",\"doi\":\"10.1386/IJFD.3.2.103_1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":36753,\"journal\":{\"name\":\"International Journal of Food Design\",\"volume\":\"28 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"10\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Design\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1386/IJFD.3.2.103_1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Arts and Humanities\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Design","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1386/IJFD.3.2.103_1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Arts and Humanities","Score":null,"Total":0}