Department of Mechanical Science and 6ngineering, Nagoya University (2010年 CiNii収録論文より)

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  • Reduction of Adhesion between Steel and Grilled Fish Protein with Ultra-Hydrophobic DLC

    HONDA Naoko , KAJIYA Makoto , JANG Young-Jun , KOUSAKA Hiroyuki , UMEHARA Noritsugu , TOKOROYAMA Takayuki

    There is an issue of the fish adhering to the metal grids of grill strongly after grilling fish. Recently, the temperature in a grill equipment is over 500 °C, Fluorine resin coating which has low …

    Journal of Advanced Mechanical Design, Systems, and Manufacturing 4(1), 356-364, 2010


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