Fuchigami, M., Teramoto, A.: "Changes in temperature and structure of agar gel as affected by sucrose during high-pressure-freezing"Journal of Food Science. 68. 523-533 (2003)
Fuchigami, M., Teramoto, A.: "Changes in temperature and structure of agar gel as affected by sucrose during high-pressure-freezing"Journal of Food Science. 68. 523-533 (2003)
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Fuchigami, M., Teramoto, A.：“高压冷冻过程中蔗糖对琼脂凝胶温度和结构的影响”食品科学杂志。
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