文献
J-GLOBAL ID:201302266272147048
整理番号:13A0143376
加熱ハムの色相および脂質酸化安定性に対する光線,包装状態および暗所貯蔵持続時間の影響
Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham
著者 (4件):
HAILE Demewez Moges
(Bahirdar Univ., Lab. of Animal Products Processing and Quality (LAPPQ), School of Chemical and Food Engineering ...)
,
SMET Stefaan
(Ghent Univ., Lab. for Animal Nutrition and Product Quality (LANUPRO), Dep. of Animal Production, Fac. of Bioscience ...)
,
CLAEYS Erik
(Ghent Univ., Lab. for Animal Nutrition and Product Quality (LANUPRO), Dep. of Animal Production, Fac. of Bioscience ...)
,
VOSSEN Els
(Ghent Univ., Lab. for Animal Nutrition and Product Quality (LANUPRO), Dep. of Animal Production, Fac. of Bioscience ...)
資料名:
Journal of Food Science & Technology
(Journal of Food Science & Technology)
巻:
50
号:
2
ページ:
239-247
発行年:
2013年04月
JST資料番号:
E0090C
ISSN:
0022-1155
CODEN:
JFSTAB
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)