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J-GLOBAL ID:201802254308849764
整理番号:18A0155777
マイクロ波真空加熱中のブラックベリーの熱伝達特性の解析【Powered by NICT】
Analysis of the heat transfer characteristics of blackberries during microwave vacuum heating
著者 (6件):
Song Chunfang
(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Jiangsu, Wuxi 214122, China)
,
Wu Tao
(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Jiangsu, Wuxi 214122, China)
,
Li Zhenfeng
(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Jiangsu, Wuxi 214122, China)
,
Li Jing
(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Jiangsu, Wuxi 214122, China)
,
Chen Haiying
(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Jiangsu, Wuxi 214122, China)
,
Chen Haiying
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 102488, China)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
223
ページ:
70-78
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)