Art
J-GLOBAL ID:201802263858774204   Reference number:18A0616078

Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies

20kHzと解析低周波数および高周波数で電気伝導率での牛肉のオーム加熱【Powered by NICT】
Author (4):
Material:
Volume: 228  Page: 91-101  Publication year: 2018 
JST Material Number: C0838B  ISSN: 0260-8774  Document type: Article
Article type: 原著論文  Country of issue: United Kingdom (GBR)  Language: ENGLISH (EN)
Abstract/Point:
Abstract/Point
Japanese summary of the article(about several hundred characters).
All summary is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
The increase in temperature du...
   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=18A0616078&from=J-GLOBAL&jstjournalNo=C0838B") }}
Thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.

Semi thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
, 【Automatic Indexing@JST】
JST classification (1):
JST classification
Category name(code) classified by JST.
Meat products 

Return to Previous Page