文献
J-GLOBAL ID:201802210353851927
整理番号:18A0236085
フライイング,沸騰,と煮込みプロセス中のヒラメ肉の水動力学と色とテクスチャ特性との関係:低磁場NMRとMRI研究【Powered by NICT】
Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies
著者 (16件):
Xia Kexin
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan, 1, Ganjingzi District, Dalian 116034, People’s Republic of China)
,
Xia Kexin
(Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, People’s Republic of China)
,
Xia Kexin
(Liaoning Key Laboratory of Seafood Science and Technology, Dalian, 116034, People’s Republic of China)
,
Xu Wei
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan, 1, Ganjingzi District, Dalian 116034, People’s Republic of China)
,
Huang Linlin
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan, 1, Ganjingzi District, Dalian 116034, People’s Republic of China)
,
Huang Linlin
(Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, People’s Republic of China)
,
Huang Linlin
(Liaoning Key Laboratory of Seafood Science and Technology, Dalian, 116034, People’s Republic of China)
,
Song Yukun
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan, 1, Ganjingzi District, Dalian 116034, People’s Republic of China)
,
Song Yukun
(Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, People’s Republic of China)
,
Song Yukun
(Liaoning Key Laboratory of Seafood Science and Technology, Dalian, 116034, People’s Republic of China)
,
Zhu Bei-Wei
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan, 1, Ganjingzi District, Dalian 116034, People’s Republic of China)
,
Zhu Bei-Wei
(Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, People’s Republic of China)
,
Zhu Bei-Wei
(Liaoning Key Laboratory of Seafood Science and Technology, Dalian, 116034, People’s Republic of China)
,
Tan Mingqian
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan, 1, Ganjingzi District, Dalian 116034, People’s Republic of China)
,
Tan Mingqian
(Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, People’s Republic of China)
,
Tan Mingqian
(Liaoning Key Laboratory of Seafood Science and Technology, Dalian, 116034, People’s Republic of China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
42
号:
1
ページ:
ROMBUNNO.13338
発行年:
2018年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)