A Study about Processing of Aged Meats using e&lt;sup&gt;-&lt;/sup&gt; Ion and Resonance Frequency in the Regime of Far Infrared Rays Emitting from Polar Crystal Metals of Tourmaline

Shima, Youji; Shima, Taiji; Okajima, Satoshi; Matsunaga, Norihisa; Ono, Yumeto; Matsunaga, Shingo

doi:10.1299/jsmehs.2017.54.e024

The Proceedings of Conference of Hokuriku-Shinetsu Branch

2017

DOI: 10.1299/jsmehs.2017.54.e024

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A Study about Processing of Aged Meats using e<sup>-</sup> Ion and Resonance Frequency in the Regime of Far Infrared Rays Emitting from Polar Crystal Metals of Tourmaline

Youji Shima¹,

Taiji Shima²,

Satoshi Okajima³

et al.

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A Study about Processing of Aged Meats using e<sup>-</sup> Ion and Resonance Frequency in the Regime of Far Infrared Rays Emitting from Polar Crystal Metals of Tourmaline

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