文献
J-GLOBAL ID:201602273607796685
整理番号:16A0540610
ブタ筋原線維蛋白質の機能性に対する高圧力の影響
The effect of high pressure on the functional properties of pork myofibrillar proteins
著者 (6件):
Grossi Alberto
(Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark)
,
Olsen Karsten
(Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark)
,
Bolumar Tomas
(Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark)
,
Rinnan Åsmund
(Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark)
,
Ogendal Lars H.
(The Niels Bohr Institute, Faculty of Science, University of Copenhagen, Universitetsparken 5, DK-2100 Kobenhavn O, Denmark)
,
Orlien Vibeke
(Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark)
資料名:
Food Chemistry
(Food Chemistry)
巻:
196
ページ:
1005-1015
発行年:
2016年04月01日
JST資料番号:
H0766A
ISSN:
0308-8146
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)