Art

J-GLOBAL ID：201702258581620901   Reference number：17A0293012

Effects of countercurrent desalination process to the pickled mustard tubers and saline solution

向流脱塩プロセスが,塊の品質と塩漬液に及ぼす影響を研究した。【JST・京大機械翻訳】

Author (7)： Zhao Dan (College of Food Science, Southwest University) ,  Zhang Xiangpeng (College of Food Science, Southwest University) ,  Zhang Lei (College of Life Science, Chongqing Normal University) ,  Zhao Tiantian (College of Food Science, Southwest University) ,  Qin Chunqing (College of Food Science, Southwest University) ,  Li Chaosheng (Chongqing Specialty Tuber Mustard Technology Experts Compound) ,  Liu Xiong (College of Food Science, Southwest University)
Material： Shipin yu Jixie
Volume： 32  Issue： 10  Page： 172-177,182  Publication year： 2016 
JST Material Number： C2726A  ISSN： 1003-5788  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Compared to the traditional de...

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Thesaurus term： salinity ,  *demineralization ,  amino acid ,  quality ,  water consumption ,  curing(salting) ,  sewage treatment ,  *counterflow

Author keywords (3)： tuber mustard ,  desalination ,  quality

JST classification (4)： Corrosion and corrosion prevention in general  (WB03010F) ,  Fruits and processed fruit products  (FJ11030Z) ,  Food analysis  (FJ01030U) ,  Concrete structures  (RA04030A)

Terms in the title (7)： 向流 ,  脱塩 ,  プロセス ,  塊 ,  塩 ,  漬液 ,  研究