高粘度食品の高温短時間マイクロ波連続殺菌技術開発のための基礎研究

Doctoral thesis Japanese OPEN
高富, 哲也; Takatomi, Tetsuya;
(2005)
  • Publisher: 新潟大学大学院自然科学研究科
  • Subject: Microwave | Heating | High Temperature and Short Time Sterilization | Solid Foods | Edge effect | Wave guide

The growing interest of consumers in high quality and healthy foods products in recent years indicates that ready-to-serve high viscous food products with solid contents ("solid foods") that undergoes a high temperature short time thermal sterilization process will beco... View more
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