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J-GLOBAL ID：200902015659272201   Reference number：88A0589270

Растворимость и электрофоретические характеристики белков при стерилизации и хранении фаршевых консервов.

ひき肉缶詰の殺菌と保存時の蛋白質の溶解性と電気泳動的特性
Author (2)：
ZHURAVSKAYA N K

About ZHURAVSKAYA N K

, 
TROPINA G N

About TROPINA G N


Material：
Izvestiya Vysshikh Uchebnykh Zavedenij. Pishchevaya Tekhnologiya  (Izv Vyssh Uchebn Zaved Pisch Tekhnol)

About Izvestiya Vysshikh Uchebnykh Zavedenij. Pishchevaya Tekhnologiya


Issue： 4  Page： 82-84  Publication year： 1988 
JST Material Number： R0158B  ISSN： 0579-3009  CODEN： IVUPA  Document type： Article
Article type： 短報  Country of issue： Russian Federation (RUS)  Language： RUSSIAN (RU)
Thesaurus term：
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All keywords is available on JDreamIII(charged).
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canning

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Meat products 
(FJ12033F)

About Meat products

Terms in the title (7)：
Terms in the title
Keywords automatically extracted from the title.
ひき肉

About ひき肉

, 
缶詰

About 缶詰

, 
殺菌

About 殺菌

, 
保存

About 保存

, 
蛋白質

About 蛋白質

, 
溶解性

About 溶解性

, 
電気泳動

About 電気泳動


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