文献
J-GLOBAL ID:201802213559835400
整理番号:18A1781464
酵素的エステル交換脂肪を含むエマルションの粒径と分布に及ぼす超音波処理の影響【JST・京大機械翻訳】
Effect of ultrasonic processing on the particle size and distribution of the emulsion containing enzymatically interesterified fat
著者 (7件):
Kowalska Malgorzata
(Faculty of Material Science, Technology and Design, Department of Chemistry, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland)
,
Wozniak Magdalena
(Faculty of Material Science, Technology and Design, Department of Chemistry, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland)
,
Wozniak Magdalena
(Faculty of Economics and Legal Sciences, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland)
,
Kasparkova Vera
(Department of Fat, Surfactant and Cosmetic Technology, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czech Republic)
,
Kasparkova Vera
(Polymer Centre, Facuty of Technology, Tomas Bata University in Zlin, Zlin, Czech Republic)
,
Pindakova Lucie
(Department of Fat, Surfactant and Cosmetic Technology, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czech Republic)
,
Zbikowska Anna
(Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
42
号:
8
ページ:
e13692
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)