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Opening and Threshing Technique for Processing of Adductor Muscle of Scallop from Frozen and Fresh Shells Using Superheated Steam Under Pressure

机译：在压力下使用过热蒸汽从冷冻和新鲜壳中加工扇贝菌肌肌的开放和脱粒技术

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Masao YAMAZAKI; Yoshihiko IWASAKI;
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年度 2007
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1. The research on the high quality of the boiled-dried adductor muscle of scallop (Shiraboshi) using the superheated steam [Japanese] [J] . Nishioka F, Asaoka D, Yamazaki M 日本食品科学工学会誌 . 2004,第3期

机译：利用过热蒸汽对扇贝（Shiraboshi）煮干的内收肌的高质量研究[日语]
2. The research on the high quality of the boiled-dried adductor muscle of scallop (Shiraboshi) using the superheated steam [Japanese] [J] . Nishioka F, Asaoka D, Yamazaki M 日本食品科学工学会誌 . 2004,第3期

机译：使用过热蒸汽的扇贝（Shiraboshi）煮沸干燥地区肌肉的高质量[日文]研究
3. Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell ( Atrina pectinate ) [J] . Md. Mohibbullah, Na Eun Won, Jong‐Hoe Jeon, Food Science & Nutrition . 2018,第5期

机译：过热蒸汽焙烧和热烟处理对改善笔壳内缩肌内生肌理化性质的影响。
4. Home-size Plastic Container Designed for Scallop Adductor Muscle and its Efficacy [C] . K. Takama, H. Masuo Asian fisheries forum . 1997

机译：家用塑料容器专为扇贝内含物肌肉及其疗效而设计
5. Design and functioning of low pressure superheated steam processing unit. [D] . Tang, Hin Yat. 2011

机译：低压过热蒸汽处理装置的设计和功能。
6. Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate) [O] . Md. Mohibbullah, Na Eun Won, Jong‐Hoe Jeon, 2018

机译：过热蒸汽烘烤加热烟熏处理对改善笔壳（果胶Atrina）内收肌的理化特性的影响
7. The Research on the High Quality of the Boiled-dried Adductor Muscle of Scallop (Shiraboshi) using the Superheated Steam [O] . Fujio Nishioka, Daisuke Asaoka, Masao Yamazaki 2004

机译：用过热蒸汽研究扇贝（Shiraboshi）的高质量煮沸地肌肌的研究

Opening and Threshing Technique for Processing of Adductor Muscle of Scallop from Frozen and Fresh Shells Using Superheated Steam Under Pressure

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