文献
J-GLOBAL ID:201702277105757439
整理番号:17A0714412
食品マイクロ波加熱殺菌動力学記述モデルの選択【JST・京大機械翻訳】
Comparison of inactivation kinetics models for microwave heating food
著者 (7件):
Hang Feng
(Technical Center;Bright Dairy and Food Co.;Ltd)
,
Chen Wei
(State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University)
,
Chen Shuai
(Technical Center;Bright Dairy and Food Co.;Ltd)
,
Gong Guangyu
(Technical Center;Bright Dairy and Food Co.;Ltd)
,
Wang Yinyu
(Technical Center;Bright Dairy and Food Co.;Ltd)
,
Zhang Hao
(State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University)
,
Guo Benheng
(Technical Center;Bright Dairy and Food Co.;Ltd)
資料名:
Nongye Gongcheng Xuebao
(Nongye Gongcheng Xuebao)
巻:
24
号:
6
ページ:
49-52
発行年:
2008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)