Inactivation of Lactobacillus brevis in Liquid Egg White by Radio-Frequency Flash Heating
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概要
- 論文の詳細を見る
- 2012-05-01
著者
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Uemura Kunihiko
Natiolan Food Research Institute
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Kobayashi Isao
National Food Research Institute Naro
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Kobayashi Isao
National Food Res. Inst. Ibaraki Jpn
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Takahashi Chieko
National Food Research Institute Naro
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- Inactivation of Lactobacillus brevis in Liquid Egg White by Radio-Frequency Flash Heating
- In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid
- Inactivation of Lactobacillus brevis in Liquid Egg White by Radio-Frequency Flash Heating