Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Hajime Nishino

Shelf-Life Studies on Fresh Sardine Packaged With Carbon Dioxide-Nitrogen Gas Mixture.

Nippon Suisan Gakkaishi

Aquatic Science

English

Related publications

Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan/Montmorillonite Incorporated With Ginger Essential Oil

Materials Chemistry

English

Reference Materials for the Pyrolysis Gas-Chromatographic Determination of Ammonia, Nitrogen, Nitrogen Monoxide, Carbon Monoxide, and Carbon Dioxide

Bulletin of the Chemical Society of Japan

English

Non-Isothermal Adsorption of Nitrogen-Carbon Dioxide Mixture in a Fixed Bed of Zeolite-X.

Journal of Chemical Engineering of Japan

Chemical Engineering

English

Carbon Dioxide Emission in Hydrogen Production Technology From Coke Oven Gas With Life Cycle Approach

E3S Web of Conferences

Planetary Sciences

Environmental Science

English

Combine Effect of Potassium Sorbate and Dry Salting on the Shelf Life Sardine (Sardina Pilchardus)

Journal of Food Technology

English

Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life

Comprehensive Reviews in Food Science and Food Safety

English

EOS7C Version 1.0: TOUGH2 Module for Carbon Dioxide or Nitrogen inNatural Gas (Methane) Reservoirs

English

Shelf-Life of Halal Fresh Sliced Beef and Minced Meat

Italian Journal of Food Safety

English

Solutions Studies on Carbon Dioxide: I. The Variation of Hydrogen-Ion Concentration With Carbon Dioxide Pressures Above One Atmosphere

English