文献
J-GLOBAL ID:201702273503849321
整理番号:17A1430239
チルド貯蔵中の高電圧静電場(HVEF)で処理したコイ(Cyprinus carpio)立方体の後融解の品質の変化【Powered by NICT】
Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage
著者 (11件):
Li Dapeng
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China)
,
Li Dapeng
(Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA)
,
Jia Shiliang
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China)
,
Zhang Longteng
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China)
,
Li Qingzheng
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China)
,
Pan Jinfeng
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China)
,
Zhu Beiwei
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China)
,
Zhu Beiwei
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China)
,
Prinyawiwatkul Witoon
(Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA)
,
Luo Yongkang
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China)
,
Luo Yongkang
(Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China)
資料名:
Innovative Food Science and Emerging Technologies
(Innovative Food Science and Emerging Technologies)
巻:
42
ページ:
25-32
発行年:
2017年
JST資料番号:
W3212A
ISSN:
1466-8564
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)