CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS-
Vol 20 (2010)

CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS-

Research Articles
https://doi.org/10.3303/CET1020037
Published 20 April 2010
Konishi, Y.
Kobayashi, M.
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Konishi Y., Kobayashi M., 2010, 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, 20, 217-222.
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Abstract

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