Determining the Internal Structure of Ice Cream Using Cryogenic Microtome Imaging and X-ray Computed Tomography

Autor:	Sadanori Sase, Shigeaki Ueno, Tatsuro Maeda, Yeonghwan Bae, Tetsuya Araki, Masugu Sato, Rika Kobayashi, Gab-Soo Do
Rok vydání:	2020
Předmět:	Materials science Ice crystals business.industry Bubble Industrial and Manufacturing Engineering law.invention Optics X ray computed law Ice cream Microtome Tomography business Food Science
Zdroj:	Japan Journal of Food Engineering. 21:113-121
ISSN:	1884-5924 1345-7942
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f9c329dd44a096a371f2ab72adf14e60 https://doi.org/10.11301/jsfe.20568 Zobrazit plný text záznamu