文献
J-GLOBAL ID:201202282072584751
整理番号:12A0676665
動的準安定限界に基づくラクトース結晶化プロセスの設計
Designing a lactose crystallization process based on dynamic metastable limit
著者 (6件):
WONG Shin Yee
(Dep. of Biological Systems Engineering, Univ. of Wisconsin, Madison, 460 Henry Mall, Madison, WI 53706, USA)
,
BUND Rajesh K.
(Dep. of Food Sci., Univ. of Wisconsin, Madison, 1605 Linden Drive, Madison, WI 53706, USA)
,
CONNELLY Robin K.
(Dep. of Biological Systems Engineering, Univ. of Wisconsin, Madison, 460 Henry Mall, Madison, WI 53706, USA)
,
CONNELLY Robin K.
(Dep. of Food Sci., Univ. of Wisconsin, Madison, 1605 Linden Drive, Madison, WI 53706, USA)
,
HARTEL Richard W.
(Dep. of Biological Systems Engineering, Univ. of Wisconsin, Madison, 460 Henry Mall, Madison, WI 53706, USA)
,
HARTEL Richard W.
(Dep. of Food Sci., Univ. of Wisconsin, Madison, 1605 Linden Drive, Madison, WI 53706, USA)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
111
号:
4
ページ:
642-654
発行年:
2012年08月
JST資料番号:
C0838B
ISSN:
0260-8774
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)