Art

J-GLOBAL ID：201702225595454707   Reference number：17A0169539

Study on the changes of microorganism of Xinjiang dried beef during storage

新疆における風乾牛肉の貯蔵期間中の微生物変化の研究【JST・京大機械翻訳】

Author (9)： Guo Jiangnan (Institute of Animal Science,Chinese Academy of Agricultural Science) ,  Jiang Yunsheng (Yangzhou University) ,  Cui Fanrong (Yili Vocational and Technical College) ,  Ye Zhibing (Yili Vocational and Technical College) ,  Liu Yana (Institute of Animal Science,Chinese Academy of Agricultural Science) ,  Sha Kun (Institute of Animal Science,Chinese Academy of Agricultural Science) ,  Li Haipeng (Institute of Animal Science,Chinese Academy of Agricultural Science) ,  Zhang Jinshan (Animal Science Academy of Xinjiang Uygur Autonomous Region) ,  Sun Baozhong (Institute of Animal Science,Chinese Academy of Agricultural Science)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 13  Page： 323-327  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： To deposit the Xinjiang dried ...

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Thesaurus term： *microorganism ,  yeast ,  *beef ,  packaging technology ,  acid value ,  aluminum ,  *shelf life ,  preservation ,  *Shinjang Uyghur aptonom rayoni
Semi thesaurus term： 鮮度保持 ,  有意差 ,  アルミ箔 , 【Automatic Indexing@JST】

Author keywords (4)： Xinjiang dried beef ,  packing way ,  microorganism ,  acid value

JST classification (2)： Cheese  (FJ12025C) ,  Food chemistry,nutritional value  (FJ01020J)

Terms in the title (6)： 新疆 ,  風乾 ,  牛肉 ,  貯蔵期間 ,  微生物 ,  研究