Art
J-GLOBAL ID：202002291589909641   Reference number：20A0685657

Investigation of ice crystal structure characteristics of different frozen lamb by using mercury intrusion

種々の凍結羊肉の氷晶構造特性を水銀圧入法によって研究した。【JST・京大機械翻訳】
  • Publisher site Copy service {{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=20A0685657&COPY=1") }}
  • Access JDreamⅢ for advanced search and analysis.
Author (6)：
Li Wencai

About Li Wencai

(中国肉類食品綜合研究中心,北京,100068)

About 中国肉類食品綜合研究中心,北京,100068

, 
Tian Hanyou

About Tian Hanyou

(中国肉類食品綜合研究中心,北京,100068)

About 中国肉類食品綜合研究中心,北京,100068

, 
Bai Jing

About Bai Jing

(中国肉類食品綜合研究中心,北京,100068)

About 中国肉類食品綜合研究中心,北京,100068

, 
Wang Hui

About Wang Hui

(中国肉類食品綜合研究中心,北京,100068)

About 中国肉類食品綜合研究中心,北京,100068

, 
Zou Hao

About Zou Hao

(中国肉類食品綜合研究中心,北京,100068)

About 中国肉類食品綜合研究中心,北京,100068

, 
Qiao Xiaoling

About Qiao Xiaoling

(中国肉類食品綜合研究中心,北京,100068)

About 中国肉類食品綜合研究中心,北京,100068


Material：
Nongye Gongcheng Xuebao  (Transactions of the Chinese Society of Agricultural Engineering)

About Nongye Gongcheng Xuebao


Volume： 35  Issue： 20  Page： 280-287  Publication year： 2019 
JST Material Number： C2454A  ISSN： 1002-6819  CODEN： NGOXEO  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)
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.
In order to prove the feasibil...
Register(free) or Log In to access 

Please login to MyJ-GLOBAL to see full information. You also need to select "Display abstract, etc. of medical articles" in your MyJ-GLOBAL account page in order to see abstracts, etc. of medical articles.

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=20A0685657&from=J-GLOBAL&jstjournalNo=C2454A") }}
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.
sublimation

About sublimation

, 
pore size distribution

About pore size distribution

, 
thawing

About thawing

, 
pore structure

About pore structure

, 
structural property

About structural property

, 
frozen storage

About frozen storage

, 
organization structure

About organization structure

, 
dipping

About dipping

, 
*mutton, lamb

About mutton, lamb

, 
*ice crystal

About ice crystal

, 
cryopreservation

About cryopreservation

, 
*freezing

About freezing

, 
structural parameter

About structural parameter

, 
muscle fiber

About muscle fiber


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.
真空凍結乾燥

About 真空凍結乾燥

, 【Automatic Indexing@JST】
Author keywords (6)：
freezing

About freezing

, 
ice crystal

About ice crystal

, 
pore structure

About pore structure

, 
mercury intrusion

About mercury intrusion

, 
immersion freezing

About immersion freezing

, 
frozen lamb

About frozen lamb

JST classification (1)：
JST classification
Category name(code) classified by JST.
Food freezing and refrigerasion 
(FJ03020X)

About Food freezing and refrigerasion

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
凍結

About 凍結

, 
羊肉

About 羊肉

, 
氷晶

About 氷晶

, 
構造特性

About 構造特性

, 
水銀圧入法

About 水銀圧入法

, 
研究

About 研究


Return to Previous Page

TOP

BOTTOM