{"title":"低温-长时间处理对真空烹调苹果理化及感官特性的影响","authors":"Kumi Saito, Manami Yoshinari, S. Ishikawa","doi":"10.2740/JISDH.31.3_123","DOIUrl":null,"url":null,"abstract":"Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked apples Kumi Saito, Manami Yoshinari, Shin-ichi Ishikawa Department of Human Health and Nutrition, College of Human Health and Nutrition, Shokei Gakuin University, 4-10-1, Yurigaoka, Natori-shi, Miyagi, 981-1295 Department of Food Science and Business, School of Industrial Sciences, Miyagi University, 2-2-1, Hatatate, Taihaku-ku, Sendai-shi, Miyagi, 982-0215 〒981–1295 宮城県名取市ゆりが丘 4 –10– 1 〒982–0215 宮城県仙台市太白区旗立 2 – 2 – 1","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked apples\",\"authors\":\"Kumi Saito, Manami Yoshinari, S. Ishikawa\",\"doi\":\"10.2740/JISDH.31.3_123\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked apples Kumi Saito, Manami Yoshinari, Shin-ichi Ishikawa Department of Human Health and Nutrition, College of Human Health and Nutrition, Shokei Gakuin University, 4-10-1, Yurigaoka, Natori-shi, Miyagi, 981-1295 Department of Food Science and Business, School of Industrial Sciences, Miyagi University, 2-2-1, Hatatate, Taihaku-ku, Sendai-shi, Miyagi, 982-0215 〒981–1295 宮城県名取市ゆりが丘 4 –10– 1 〒982–0215 宮城県仙台市太白区旗立 2 – 2 – 1\",\"PeriodicalId\":14708,\"journal\":{\"name\":\"Journal for The Integrated Study of Dietary Habits\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal for The Integrated Study of Dietary Habits\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.2740/JISDH.31.3_123\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal for The Integrated Study of Dietary Habits","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2740/JISDH.31.3_123","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked apples
Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked apples Kumi Saito, Manami Yoshinari, Shin-ichi Ishikawa Department of Human Health and Nutrition, College of Human Health and Nutrition, Shokei Gakuin University, 4-10-1, Yurigaoka, Natori-shi, Miyagi, 981-1295 Department of Food Science and Business, School of Industrial Sciences, Miyagi University, 2-2-1, Hatatate, Taihaku-ku, Sendai-shi, Miyagi, 982-0215 〒981–1295 宮城県名取市ゆりが丘 4 –10– 1 〒982–0215 宮城県仙台市太白区旗立 2 – 2 – 1
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
