文献
J-GLOBAL ID:202202214833282041
整理番号:22A0702082
塩性卵の物理化学的性質,微細構造及びテクスチャ特性に及ぼすKCl及びCaCl_2によるNaClの部分置換の影響【JST・京大機械翻訳】
Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs
著者 (9件):
Liu Huilan
(Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China)
,
Feng Feng
(Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China)
,
Xue Hui
(Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China)
,
Gao Binghong
(Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China)
,
Han Tianfeng
(Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China)
,
Li Ruiling
(Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China)
,
Hu Xiaobo
(Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China)
,
Tu Yonggang
(Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China)
,
Zhao Yan
(Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China)
資料名:
Journal of Food Science
(Journal of Food Science)
巻:
87
号:
2
ページ:
795-807
発行年:
2022年
JST資料番号:
C0005A
ISSN:
0022-1147
CODEN:
JFDSAZ
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)