文献
J-GLOBAL ID:201702211475307456
整理番号:17A1424826
水溶液オゾン処理とガス充填包装の組合せによる半乾燥そばのシェルフライフの延長【Powered by NICT】
Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging
著者 (8件):
Bai Yi-Peng
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China)
,
Bai Yi-Peng
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China)
,
Guo Xiao-Nao
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China)
,
Guo Xiao-Nao
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China)
,
Zhu Ke-Xue
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China)
,
Zhu Ke-Xue
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China)
,
Zhou Hui-Ming
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China)
,
Zhou Hui-Ming
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
237
ページ:
553-560
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
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)