文献
J-GLOBAL ID:201702236712916796
整理番号:17A0318317
熱サイクル中の豚脂と水における超音波速度のヒステリシス【Powered by NICT】
Hysteresis of ultrasound velocity in pork lard and water during a thermal cycle
著者 (5件):
Wesolowski A.
(Chair of Foundations of Safety, University of Warmia and Mazury in Olsztyn, Poland)
,
Sienkiewicz J.J.
(The State Higher School of Computer Science and Business Administration in Lomza, Poland)
,
Skibniewska K.A.
(Chair of Foundations of Safety, University of Warmia and Mazury in Olsztyn, Poland)
,
Luczycka D.
(Faculty of Life Sciences and Technology, Wroclaw University of Environmental and Life Sciences, Poland)
,
Choszcz D.
(Chair of Heavy Duty Machines and Research Methodology, University of Warmia and Mazury in Olsztyn, Poland)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
190
ページ:
48-53
発行年:
2016年
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)