文献
J-GLOBAL ID:201702221736563763
整理番号:17A0402155
分子量の影響と非加熱及び加熱したエマルション型ソーセージモデルに及ぼす種々のカルボキシメチルセルロースの置換度【Powered by NICT】
Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models
著者 (4件):
Gibis Monika
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany)
,
Schuh Valerie
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany)
,
Allard Karin
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany)
,
Weiss Jochen
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany)
資料名:
Carbohydrate Polymers
(Carbohydrate Polymers)
巻:
159
ページ:
76-85
発行年:
2017年
JST資料番号:
E0961A
ISSN:
0144-8617
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)