Examination of Producing Method of Delicatessen Foods Maintaining Tastiness While Achieving Sustainability by Focusing on Effects of High-Pressure Processing

Q4 Engineering

Japan Journal of Food Engineering Pub Date : 2022-12-15 DOI:10.11301/jsfe.22615

Daisuke Nakamoto, Toshiyuki Ueji, Yumio Tanaka, Kosuke Aiba, Kayo Sugiura, S. Ishikawa, M. Nakazawa, Misato Kikuchi

引用次数: 0

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以高压加工的效果为中心，对保持美味同时实现可持续性的精致食品生产方法的检验

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering

CiteScore

0.50

自引率

0.00%

发文量

期刊介绍： The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.