文献
J-GLOBAL ID:201702271313756800
整理番号:17A0078945
3種の乾燥技術が赤Zao脆片の乾燥特性と品質に及ぼす影響【JST・京大機械翻訳】
Effects of three drying technologies on drying characteristics and quality attributes of jujube crisps
著者 (8件):
Qian Jingya
(College of Engineering, China Agricultural University)
,
Zhang Qian
(College of Mechanical and Electric Engineering, Shihezi University)
,
Wang Jun
(College of Engineering, China Agricultural University)
,
Fang Xiaoming
(College of Engineering, China Agricultural University)
,
Zhang Weipeng
(College of Engineering, China Agricultural University)
,
Gao Zhenjiang
(College of Engineering, China Agricultural University)
,
Liu Yanhong
(College of Engineering, China Agricultural University)
,
Xiao Hongwei
(College of Engineering, China Agricultural University)
資料名:
Nongye Gongcheng Xuebao
(Nongye Gongcheng Xuebao)
巻:
32
号:
17
ページ:
259-265
発行年:
2016年
JST資料番号:
C2454A
ISSN:
1002-6819
CODEN:
NGOXEO
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
中国 (CHN)
言語:
中国語 (ZH)