文献
J-GLOBAL ID:202102234243220900
整理番号:21A1118621
スネークヘッド(Channa argus)の氷結晶形成と蛋白質特性に及ぼす浸漬凍結の影響【JST・京大機械翻訳】
Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus)
著者 (20件):
Liu Shulai
(College of Food Science and Technology, Zhejiang University of Technology, Chaowang Rd 18, Hangzhou 310014, China)
,
Liu Shulai
(National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
,
Liu Shulai
(Institute of Ocean Research, Zhejiang University of Technology, Jiashan Rd 33, Hangzhou 310032, China)
,
Liu Shulai
(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, No. 1st Qinggongyuan, Dalian 116034, China)
,
Zeng Xiaohong
(College of Food Science and Technology, Zhejiang University of Technology, Chaowang Rd 18, Hangzhou 310014, China)
,
Zeng Xiaohong
(National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
,
Zhang Zhenyu
(College of Food Science and Technology, Zhejiang University of Technology, Chaowang Rd 18, Hangzhou 310014, China)
,
Zhang Zhenyu
(National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
,
Long Guanyu
(College of Food Science and Technology, Zhejiang University of Technology, Chaowang Rd 18, Hangzhou 310014, China)
,
Long Guanyu
(National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
,
Lyu Fei
(College of Food Science and Technology, Zhejiang University of Technology, Chaowang Rd 18, Hangzhou 310014, China)
,
Lyu Fei
(National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
,
Cai Yanping
(College of Food Science and Technology, Zhejiang University of Technology, Chaowang Rd 18, Hangzhou 310014, China)
,
Cai Yanping
(National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
,
Liu Jianhua
(College of Food Science and Technology, Zhejiang University of Technology, Chaowang Rd 18, Hangzhou 310014, China)
,
Liu Jianhua
(National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
,
Ding Yuting
(College of Food Science and Technology, Zhejiang University of Technology, Chaowang Rd 18, Hangzhou 310014, China)
,
Ding Yuting
(National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
,
Ding Yuting
(Institute of Ocean Research, Zhejiang University of Technology, Jiashan Rd 33, Hangzhou 310032, China)
,
Ding Yuting
(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, No. 1st Qinggongyuan, Dalian 116034, China)
資料名:
Foods (Web)
(Foods (Web))
巻:
9
号:
4
ページ:
411
発行年:
2020年
JST資料番号:
U7187A
ISSN:
2304-8158
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)