文献
J-GLOBAL ID:201402251444440702
整理番号:14A0163007
朝食用低リン酸ソーセージにおける塩濃度の低下への高圧処理の応用
The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages
著者 (5件):
O’FLYNN Claire C.
(Dep. of Meat Technol., Teagasc Food Res. Centre, Ashtown, Dublin 15, Ireland)
,
CRUZ-ROMERO Malco C.
(Food Packaging Group, School of Food and Nutritional Sciences, Univ. Coll. Cork, Cork, Ireland)
,
TROY Declan
(Dep. of Meat Technol., Teagasc Food Res. Centre, Ashtown, Dublin 15, Ireland)
,
MULLEN Anne M.
(Dep. of Meat Technol., Teagasc Food Res. Centre, Ashtown, Dublin 15, Ireland)
,
KERRY Joe P.
(Food Packaging Group, School of Food and Nutritional Sciences, Univ. Coll. Cork, Cork, Ireland)
資料名:
Meat Science
(Meat Science)
巻:
96
号:
3
ページ:
1266-1274
発行年:
2014年03月
JST資料番号:
T0789A
ISSN:
0309-1740
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)