Measurement System for Solubility and Osmosis of Salt in Food-Reference-Cited by-同舟云学术

Measurement System for Solubility and Osmosis of Salt in Food

Published:2014 Issue:2 Volume:20 Page:154-157
ISSN:1347-9725
Container-title:International Journal of the Society of Materials Engineering for Resources
language:en
Short-container-title:Int.J.Soc.Mater.Eng.Resour.

Author:

ISHIKAWA Kyoko¹,TSUKIDATE Ayumi¹,SUZUKI Mihoshi¹,SUGAWARA Hiroto¹,AKIYAMA Yoshinobu¹

Affiliation:

1. Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University

Publisher

The Society of Materials Engineering for Resources of Japan

Subject

Mechanical Engineering,General Materials Science,General Chemical Engineering

Link

https://www.jstage.jst.go.jp/article/ijsmer/20/2/20_154/_pdf

Reference5 articles.

1. [1] Makabe, Y., "Presumption for Ending the Soaking of Vegetable Using Sodium Chloride Concentration in Vegetables", Bull. Soc. Sea Water Sci. Jpn., 65, 42-46 (2011).

2. [2] Niino, Y., Nishimura, H., Koga, A., Shinohara, T., Ito, H., "Quality of Common Salt", J. Cookery Sci. Japan, 32, 305- 320 (1999) (in Japanese).

3. [3] Niino, Y., Nishimura, H., Koga, A., Nakayama. Y, Haga. M., "Quality of Common Salt (II)", J. Cookery Sci. Japan, 32, 305-320 (2004) (in Japanese).

4. [4] Tsukamoto, T., Toeda. K., Funaki. T., Ohisa. N., Matsunaga. R., "Regional Chemical Composition and Microbial Flora of Commercial Hatahatazushi from Akita Prefecture", Nippon Shokuhin Kagaku Kogaku Kaishi, 54, 313-319 (2007) (in Japanese).

5. [5] "Sionobunsekitobusseisokutei", Bulletin of the Society of Sea Water Science, Japan and The Salt Science Research Foundation, pp.332-335 (1992).

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