文献
J-GLOBAL ID:202002280886604633
整理番号:20A2800574
バクラバの脂質劣化と官能特性に及ぼす加工と貯蔵条件の影響【JST・京大機械翻訳】
Effect of the processing and storage conditions on lipid deterioration and organoleptic properties of baklava
著者 (4件):
Al-Ismail Khalid M.
(Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan)
,
Mehyar Ghadeer F.
(Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan)
,
Abu Irhayem Maram M.
(Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan)
,
Holley Richard
(Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
44
号:
10
ページ:
e14749
発行年:
2020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)