文献
J-GLOBAL ID:201702210707553027
整理番号:17A0365576
ブタミオシンκ-カラジーナン混合物のゲル特性に及ぼす塩化カルシウムの影響【Powered by NICT】
The effects of calcium chloride on the gel properties of porcine myosin-κ-carrageenan mixtures
著者 (6件):
Pan Teng
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, PR China)
,
Guo Huiyuan
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, PR China)
,
Li Yuan
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, PR China)
,
Song Junhong
(Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, PR China)
,
Ren Fazheng
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, PR China)
,
Ren Fazheng
(Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
63
ページ:
467-477
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
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)