文献
J-GLOBAL ID:202002263331200155
整理番号:20A2728514
スライスKasarチーズの微生物不活性化に及ぼす植物精油を含むホエー蛋白質可食性フィルムの影響【JST・京大機械翻訳】
Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese
著者 (3件):
Seydim Atif Can
(Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, 32260, Isparta, Turkey)
,
Sarikus-Tutal Gulsen
(Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, 32260, Isparta, Turkey)
,
Sogut Ece
(Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, 32260, Isparta, Turkey)
資料名:
Food Packaging and Shelf Life
(Food Packaging and Shelf Life)
巻:
26
ページ:
Null
発行年:
2020年
JST資料番号:
W2987A
ISSN:
2214-2894
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)