Art

J-GLOBAL ID：201702251840647407   Reference number：17A0169447

Study on change of basic nutrition components of Dezhou braised chicken during processing

州 チキンの加工過程における基本栄養指標の変化法則に関する研究【JST・京大機械翻訳】

Author (7)： Liu Dengyong (College of Food Science and Technology,Bohai University,Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Wang Nan (College of Food Science and Technology,Bohai University,Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Zhang Qingyong (Shandong Dezhou Braised Chicken Co.,Ltd.) ,  Xu Xinlian (National Center of Meat Quality and Safety Control,Nanjing Agricultural University) ,  Deng Yajun (College of Food Science and Technology,Bohai University,Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Wang Saisai (Shandong Dezhou Braised Chicken Co.,Ltd.) ,  Song Aiyi (Shandong Dezhou Braised Chicken Co.,Ltd.)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 12  Page： 122-126  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： This paper was undertaken the ...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=17A0169447&from=J-GLOBAL&jstjournalNo=C2152A") }}

Thesaurus term： Proteins ,  mass transfer ,  *Sodium Chloride ,  warming ,  high temperature ,  quality ,  heating temperature ,  warm water ,  water content ,  bittern ,  significance ,  *nutrition index
Semi thesaurus term： 栄養成分 , 【Automatic Indexing@JST】

Author keywords (3)： Dezhou braised chicken ,  basic nutrition components ,  change rules

JST classification (2)： Meat products  (FJ12033F) ,  Drying of solid  (XD03022F)

Terms in the title (5)： チキン ,  過程 ,  栄養指標 ,  法則 ,  研究