Computers in Industry

ISSN
P 0166-3615 E 1872-6194
출판사
Elsevier BV Elsevier
국가
NETHERLANDS
발행 상태
활성

데이터베이스 수록 정보

JCR 1997-2019 (23년)
SCIE 2010-2021 (12년)
Scopus 2017-2020 (4년)
SJR 1999-2019 (21년)

전체 6건 중 1번부터 6번까지의 결과를 표시합니다.

2022
Article

Effects of sodium hypochlorite on the potential infectivity of human norovirus GII.4 using propidium monoazide with RT-qPCR and quality assessments in Manila clams (Ruditapes philippinarum)

  • 2022-07
  • Journal of Food Processing and Preservation
  • Food and Nutrition Press, Inc.
Article

A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing

  • Hong, Seong Jun
  • Yoon, Sojeong
  • Lee, Jookyeong
  • Jo, Seong Min
  • Jeong, Hyangyeon
  • ... Shin, Eui-Cheol
  • 외 2명
  • 2022-04
  • Journal of Food Processing and Preservation
  • Food and Nutrition Press, Inc.
2020
Article

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

  • Tirtawijaya, Gabriel
  • Park, Yeseul
  • Won, Na Eun
  • Kim, Hari
  • An, Jeong Hyeon
  • 외 6명
  • 2020-09
  • Journal of Food Processing and Preservation
  • Food and Nutrition Press, Inc.
Article

Supercritical fluid tomato extract for stabilization of perilla oil subjected to thermal treatment

  • 2020-03
  • Journal of Food Processing and Preservation
  • Food and Nutrition Press, Inc.
2014
Article

EFFECT OF MEDICINAL PLANT EXTRACTS ON THE PHYSICOCHEMICAL PROPERTIES AND SENSORY CHARACTERISTICS OF GELATIN JELLY

  • Kim, Il-Suk
  • Yang, Mira
  • Cho, Kwang-Keun
  • Goo, Young-Min
  • Kim, Tae-Won
  • ... Cho, Jae-Hyeon
  • 외 5명
  • 2014-08
  • Journal of Food Processing and Preservation
  • WILEY
2013
Article

EFFECT OF PACKAGING METHODS ON QUALITY CHARACTERISTICS OF LOW-GRADE BEEF DURING AGING AT 16C

  • Jin, Sang-Keun
  • Kim, Il-Suk
  • Song, Young-Min
  • Kim, Doo-Hwan
  • Lee, Chul-Young
  • 외 4명
  • 2013-12
  • Journal of Food Processing and Preservation
  • WILEY-BLACKWELL