W. Noro, Makoto Takahashi, Syoichi Akatsuka, T. Okunishi, Satoshi Watanabe
{"title":"几种包装材料在长期贮存过程中包装无菌熟米的正己醛生成及质量变化","authors":"W. Noro, Makoto Takahashi, Syoichi Akatsuka, T. Okunishi, Satoshi Watanabe","doi":"10.3136/nskkk.nskkk-d-22-00049","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.1000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"n-Hexanal generation and quality change of packed aseptic cooked rice in several packaging materials during long-term storage\",\"authors\":\"W. Noro, Makoto Takahashi, Syoichi Akatsuka, T. Okunishi, Satoshi Watanabe\",\"doi\":\"10.3136/nskkk.nskkk-d-22-00049\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17277,\"journal\":{\"name\":\"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.1000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3136/nskkk.nskkk-d-22-00049\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3136/nskkk.nskkk-d-22-00049","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}