文献
J-GLOBAL ID:201702228635077652
整理番号:17A1384189
食肉軟化のための新たなと革新的技術の系統的レビュー【Powered by NICT】
Systematic review of emerging and innovative technologies for meat tenderisation
著者 (8件):
Warner R.D.
(Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, Victoria 3010, Australia)
,
McDonnell C.K.
(Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland)
,
Bekhit A.E.D.
(Department of Food Science, University of Otago, Dunedin 9054, New Zealand)
,
Claus J.
(Department of Animal Sciences, University of Wisconsin, 5306, USA)
,
Vaskoska R.
(Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, Victoria 3010, Australia)
,
Sikes A.
(CSIRO Agriculture and Food, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia)
,
Dunshea F.R.
(Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, Victoria 3010, Australia)
,
Ha M.
(Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, Victoria 3010, Australia)
資料名:
Meat Science
(Meat Science)
巻:
132
ページ:
72-89
発行年:
2017年
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)