文献
J-GLOBAL ID:202102257819002568
整理番号:21A2959252
感覚色マスキングにおける新しいアプローチ:異なるココア含量のチョコレートに及ぼす着色環境の影響【JST・京大機械翻訳】
Novel approach in sensory color masking: Effects of colored environments on chocolates with different cocoa content
著者 (4件):
Nyitrai Akos
(Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Postharvest, Commercial and Sensory Science, 1118 Budapest, Villanyi ut 29-43., Hungary)
,
Urbin Agnes
(Budapest University of Technology and Economics, Faculty of Mechanical Engineering, Department of Mechatronics, Optics and Mechanical Engineering Informatics, 1111 Budapest, Bertalan Lajos utca 4-6., Hungary)
,
Nagy Balazs Vince
(Budapest University of Technology and Economics, Faculty of Mechanical Engineering, Department of Mechatronics, Optics and Mechanical Engineering Informatics, 1111 Budapest, Bertalan Lajos utca 4-6., Hungary)
,
Sipos Laszlo
(Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Postharvest, Commercial and Sensory Science, 1118 Budapest, Villanyi ut 29-43., Hungary)
資料名:
Food Quality and Preference
(Food Quality and Preference)
巻:
95
ページ:
Null
発行年:
2022年
JST資料番号:
W0038A
ISSN:
0950-3293
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)