Defatting and Dehydration of Meat Products during Heating in Steam Convection Oven
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概要
- 論文の詳細を見る
- 2011-08-31
著者
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Nishimura Nobuya
Dept. Of Mech. Eng. Osaka City University
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Iyota Hiroyuki
Dept. Of Mech. Eng. Osaka City University
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Iyota Hiroyuki
Dept. Of Mechanical And Physical Engineering Osaka City University
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Nishimura Nobuya
Dept. Of Mechanical And Physical Engineering Osaka City University
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YAMAGATA Junko
Dept. of Mechanical and Physical Engineering, Osaka City University
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SUGIYAMA Kuniko
Faculty of Education and Human Sciences, Yokohama National University
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Yamagata Junko
Dept. Of Mechanical And Physical Engineering Osaka City University
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Sugiyama Kuniko
Faculty Of Education And Human Sciences Yokohama National University
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- Effect of Moisture Content on the Expansion Volume of Popped Amaranth Seeds by Hot Air and Superheated Steam Using a Fluidized Bed System
- Defatting and Dehydration of Meat Products during Heating in Steam Convection Oven