文献
J-GLOBAL ID:202102285206547903
整理番号:21A2607235
赤-および紫-果肉ジャガイモからのクリスプの品質に対するブランチング培地の影響【JST・京大機械翻訳】
Influence of blanching medium on the quality of crisps from red- and purple-fleshed potatoes
著者 (4件):
Nems Agnieszka
(Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland)
,
Kita Agnieszka
(Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland)
,
Sokol-Letowska Anna
(Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland)
,
Kucharska Alicja
(Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
44
号:
12
ページ:
e14937
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)