Zobrazeno 1 - 6 of 6 pro vyhledávání: '"Miyuki, Ogino"'
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Application of High-Pressure Treatment to Enhancement of Functional Components in Agricultural Products and Development of Sterilized Foods
Autor: Eri, Ohara, Mariko, Kawamura, Miyuki, Ogino, Eri, Hoshino, Atsushi, Kobayashi, Jun, Hoshino, Akira, Yamazaki, Tadayuki, Nishiumi
Publikováno v: Sub-cellular biochemistry. 72
In 1988, the late Prof. Rikimaru Hayashi had first proposed "Use of High Pressure in Food", introducing his views, i.e., "heat and pressure are independently capable of transforming the state of a substance, and such state transforming factors are on
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::dd3878450e6c05a23e3cba91b1b3550e
https://pubmed.ncbi.nlm.nih.gov/26174399
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5
Application of High-Pressure Treatment to Enhancement of Functional Components in Agricultural Products and Development of Sterilized Foods
Autor: Atsushi Kobayashi, Akira Yamazaki, Jun Hoshino, Miyuki Ogino, Mariko Kawamura, Eri Hoshino, Tadayuki Nishiumi, Eri Ohara
Publikováno v: Subcellular Biochemistry ISBN: 9789401799171
In 1988, the late Prof. Rikimaru Hayashi had first proposed “Use of High Pressure in Food”, introducing his views, i.e., “heat and pressure are independently capable of transforming the state of a substance, and such state transforming factors
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6650b9785c1ca2aa9989b95655aa973f
https://doi.org/10.1007/978-94-017-9918-8_26
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