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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(3):190-194

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.3.190

Article

Progressive Freeze-Concentration: a New Method for High-Quality Concentration of Liquid Food

Osato Miyawaki1,*
1Department of Applied Biological Chemistry, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
*Corresponding author: Osato Miyawaki, Department of Applied Biological Chemistry, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan (Phone: +81-35841-5167, Fax: 81-3-5802-2933)

ⓒ Copyright 2001 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2001