Ai Teramoto: "Structural and Textural Quality of High-Pressure-Frozen Egg Custard Gel as Affected by Sucrose.The Proceedings of the Eighth International Congress on Engineering and Food (ICEF8)"TECHNOMIC PUBLISHING CO.,INC.. 5 (2001)
Ai Teramoto: "Structural and Textural Quality of High-Pressure-Frozen Egg Custard Gel as Affected by Sucrose.The Proceedings of the Eighth International Congress on Engineering and Food (ICEF8)"TECHNOMIC PUBLISHING CO.,INC.. 5 (2001)
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寺本爱：“蔗糖对高压冷冻蛋奶冻凝胶的结构和质地质量的影响。第八届国际工程与食品大会（ICEF8）会议记录”TECHNOMIC PUBLISHING CO.,INC. 5 (2001)
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