CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS-
Abstract preview not available - see full-text PDF article.
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2010-04-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/8327 |
| _version_ | 1819123384047370240 |
|---|---|
| author | Y. Konishi M. Kobayashi |
| author_facet | Y. Konishi M. Kobayashi |
| author_sort | Y. Konishi |
| collection | DOAJ |
| description | Abstract preview not available - see full-text PDF article. |
| first_indexed | 2024-12-22T07:07:29Z |
| format | Article |
| id | doaj.art-decef48dbdec4819a4b1ec436960f810 |
| institution | Directory Open Access Journal |
| issn | 2283-9216 |
| language | English |
| last_indexed | 2024-12-22T07:07:29Z |
| publishDate | 2010-04-01 |
| publisher | AIDIC Servizi S.r.l. |
| record_format | Article |
| series | Chemical Engineering Transactions |
| spelling | doaj.art-decef48dbdec4819a4b1ec436960f8102022-12-21T18:34:38ZengAIDIC Servizi S.r.l.Chemical Engineering Transactions2283-92162010-04-012010.3303/CET1020037CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS-Y. KonishiM. KobayashiAbstract preview not available - see full-text PDF article.https://www.cetjournal.it/index.php/cet/article/view/8327 |
| spellingShingle | Y. Konishi M. Kobayashi CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS- Chemical Engineering Transactions |
| title | CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS- |
| title_full | CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS- |
| title_fullStr | CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS- |
| title_full_unstemmed | CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS- |
| title_short | CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS- |
| title_sort | challenge to the food engineering due to a hybrid method of chemical engineering proton nmr technique meat jerky design by the scientific parameters |
| url | https://www.cetjournal.it/index.php/cet/article/view/8327 |
| work_keys_str_mv | AT ykonishi challengetothefoodengineeringduetoahybridmethodofchemicalengineeringprotonnmrtechniquemeatjerkydesignbythescientificparameters AT mkobayashi challengetothefoodengineeringduetoahybridmethodofchemicalengineeringprotonnmrtechniquemeatjerkydesignbythescientificparameters |