Search Results:　 1-18 of 18

金谷 節子

Journal of health promotional sciences 1, 49-60, 2007-03-00

GHAZALA S.

Sous Vide and Cook-Chill Processing for the Food Industry, 25-56, 1998

Cited by (2)

YOSHIMURA Miki , SHONO Yohoko , YAMAUCHI Naoki

… Quality changes of sous vide processed mitsuba were evaluated in relation to the differences of processing temperatures (100, 90 or 80°C) and degrees of vacuum (30 or 100mmHg) in chamber of packing machine. … Surface color of sous vide processed mitsuba at 100 or 90°C was superior than that of other processings. …

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42(8), 588-593, 1995-08-15

J-STAGE CrossRef References (26)

SHONO Yohoko , YOSHIMURA Miki , YAMAUCHI Naoki

… Quality of sous vide processed green peas were studied in relation to the differences of processing temperatures (80, 90 or 100°C) and degrees of vacuum (30 or 100 Torr) in packaging.Additionally, changes in quality during storage were also investigated. … The surface color of sous vide processed green peas at 100°C was better than that with other processings. …

journal of the japanese society for cold preservation of food 19(4), 178-182, 1993

J-STAGE CrossRef

PRALUS G.

Ind. Aliment. Agric. 105, 287, 1988

Cited by (2)

MAEKAWA K. , KITAZAWA K. , KUSHIBE M.

… une dialyse, en l'essuyant au vide daps un dessiccateur, nous obtenions à … la racine interieure de la queue du boeuf qui avait le FH par l'injection sous-cutanée. …

Journal of the agricultural chemical society of Japan 28(5), 365-368, 1954

J-STAGE CrossRef