文献
J-GLOBAL ID:201802249642111175
整理番号:18A0616081
高周波加熱による各種調味料スパイスとそれらの混合物の誘電特性,加熱率,加熱均一性【Powered by NICT】
Dielectric properties, heating rate, and heating uniformity of various seasoning spices and their mixtures with radio frequency heating
著者 (6件):
Ozturk Samet
(Department of Food Science and Technology, University of Georgia, Athens, GA, USA)
,
Kong Fanbin
(Department of Food Science and Technology, University of Georgia, Athens, GA, USA)
,
Singh Rakesh K.
(Department of Food Science and Technology, University of Georgia, Athens, GA, USA)
,
Kuzy Jesse Daniel
(College of Engineering, University of Georgia, Athens, GA, USA)
,
Li Changying
(College of Engineering, University of Georgia, Athens, GA, USA)
,
Trabelsi Samir
(Richard B. Russell Agricultural Research Center, USDA, Athens, GA, USA)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
228
ページ:
128-141
発行年:
2018年
JST資料番号:
C0838B
ISSN:
0260-8774
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)