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日本食品保蔵科学会 | 論文
- :Part I. Studies on the Dough Producible Proteins and the Changes of Acid and Ethanol Soluble Proteins in Chilled and Frozen Wheat Doughs
- Study on preservation of food by ozonation. Part II. Influence on some food materials to sterilization and on application for meat processing by ozone.:Study on preservation of food by ozonation Part II
- Changes in microorganism count and juice quality of freshly-squeezed, non-pasteurized Satsuma mandarin juice during cold storage.
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- Behavior and Stabilization of Food Biomembranes during Freeze-thawing Perturbation.
- Part 1. Modeling Changes of Gas Partial Pressures in the Film Pouches under Unsteady Conditions. Modified Atmosphere Storage of Fruits and Vagetables: Gas Permeability and Keeping Quality.:Part 1. Modeling Changes of Gas Partial Pressures in the Film Pouc
- :Part V. Effect of Harvest Seasons on the Contents of Free Amino Acids, Nucleotides, and Nucleic Acids and the Activities of Nucleic Acid-degrading Enzymes and Protease in Shii-take
- Time-Temperature Tolerance for Keeping Quality of Fresh Fruits and Vegetables:Part V. Studies on Keeping Quality of Okra pods (Hibiscus esculentus L.) after harvest
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- Rapid methods for determination of ATP related compounds in muscle by low pressure column chromatography.
- Application of Freezing Technology in Baking.
- Occurrence of Halotolerant and Halophilic Histamine-Forming Bacteria in Marine Fish and Non-volatile Amine Production by These Bacteria.
- Energy Consumption in Food Processing at Low Temperature.
- K value-storage time relationship for chicken muscle during storage at a constant low temperature.
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- Food hygienic survey on psychrotrophic bacteria-listeria in milk and milk products.
- Improvement of the preserving freshness of amberjack, striped jack and some other fish species by partial freezing.