首页> 外文OA文献 >Effects of Individual Manufacturing Processes on the Quality Characteristics of Softened Green Broccolis Prepared with Freeze-Thaw Impregnation of Macerating Enzymes

【2h】

Effects of Individual Manufacturing Processes on the Quality Characteristics of Softened Green Broccolis Prepared with Freeze-Thaw Impregnation of Macerating Enzymes

机译：各种制造工艺对冻融酶浸渍浸渍制备的软化绿色小花体质量特性的影响

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Sayaka Nakatsu; Kenya Shibata; Koji Sakamoto;
展开▼
作者单位

展开▼
年度 2017
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Effects of of Individual Manufacturing Processes on the Quality Characteristics of Softened Green Broccolis Prepared with Freeze-Thaw Impregnation of Macerating Enzymes [J] . Nakatsu Sayaka, Shibata Kenya, Sakamoto Koji 日本食品科学工学会誌 . 2017,第3期

机译：单个制造工艺对乳化酶浸渍浸渍制备的软化绿色小花体质量特性的影响
2. Effect of Citrate Ions on the Softening of Root Crops Prepared with Freeze-thaw Impregnation of Macerating Enzymes [J] . Sayaka Nakatsu, Mitsuya Shimoda, Kenya Shibata, Journal of Food Science . 2014,第1a2a3期

机译：柠檬酸根离子对冻融浸渍浸渍酶制备的根系作物软化的影响
3. A trial of human electromyography to evaluate texture of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes. [J] . Nakatsu S., Kohyama K., Watanabe Y., Innovative Food Science & Emerging Technologies . 2014,第Null期

机译：一项人体肌电图试验，用于评估软化食品的质地，该食品通过浸软酶的冻融浸渍制备。
4. EVALUATION OF COMPOSITE BOAT MANUFACTURING PROCESSES WITH GREEN QUALITY FUNCTION DEPLOYMENT (GQFD) [C] . Shunliang Jiang, Kerang Han, Ben Wang, ASME International Mechanical Engineering Congress and Exposition . 1997

机译：复合船制造过程评价绿色质量函数部署（GQFD）
5. Commercial manufacturing of omega-3 enriched pork products and the effects of flaxseed and d,l alpha-tocopherol acetate in swine diets on lipid and pigment stability and various pork quality characteristics. [D] . Specht-Overholt, Susan M. 1994

机译：富含omega-3猪肉产品的商业化生产以及猪日粮中亚麻籽和d，l-α-生育酚乙酸酯对脂质和色素稳定性以及各种猪肉品质特性的影响。
6. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal [O] . Burak Altınel, S. Sezgin Ünal 2017

机译：某些酶对面团流变学和小麦粉制面包品质特性的影响
7. Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion [O] . Kenya SHIBATA, Koji SAKAMOTO, Masako ISHIHARA, 2010

机译：冷冻解冻输注冷冻条件对酶浸渍成食品的影响

Effects of Individual Manufacturing Processes on the Quality Characteristics of Softened Green Broccolis Prepared with Freeze-Thaw Impregnation of Macerating Enzymes

著录项

引文网络

相似文献

相关主题

期刊订阅