Art
J-GLOBAL ID:200902015701058320   Reference number:91A0374139

The effect of conditioning on the strength of perimysial connective tissue dissected from cooked meat.

加熱肉から分離した筋固膜結合組識の強さに及ぼす熟成条件の影響
Author (3):
Material:
Volume: 30  Issue:Page: 1-12  Publication year: 1991 
JST Material Number: T0789A  ISSN: 0309-1740  Document type: Article
Article type: 原著論文  Country of issue: United Kingdom (GBR)  Language: ENGLISH (EN)
Thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
,...
Semi thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=91A0374139&from=J-GLOBAL&jstjournalNo=T0789A") }}
JST classification (1):
JST classification
Category name(code) classified by JST.
Raw meat quality and treatments 
Terms in the title (5):
Terms in the title
Keywords automatically extracted from the title.

Return to Previous Page