雑誌食品と開発
Volume number42(9)-42(12)=595-598:2007.9-2007.12
Article過熱水蒸気・ジュール...

過熱水蒸気・ジュール・超臨界・高圧利用技術で新食品開発を支援 (特集 高付加価値食品の製造技術)

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過熱水蒸気・ジュール・超臨界・高圧利用技術で新食品開発を支援

(特集 高付加価値食品の製造技術)

Call No. (NDL)
Z17-380
Bibliographic ID of National Diet Library
8936443
Material type
記事
Author
-
Publisher
東京 : インフォーママーケッツジャパン
Publication date
2007-09
Material Format
Paper
Journal name
食品と開発 = Food processing and ingredients 42(9) (通号 595) 2007.9
Publication Page
p.13～15
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Paper

Material Type
記事
Title
過熱水蒸気・ジュール・超臨界・高圧利用技術で新食品開発を支援
Series Title
特集 高付加価値食品の製造技術
Alternative Title
The device used superheated steam, J heating, super critical extraction, high pressure technology to develop new food
Periodical title
食品と開発 = Food processing and ingredients
No. or year of volume/issue
42(9) (通号 595) 2007.9
Volume
42
Issue
9
Sequential issue number
595
Pages
13～15