文献
J-GLOBAL ID:201702229053631546
整理番号:17A0450779
超急速冷却は温脱骨牛肉腰肉における筋線維の構造を変化させる【Powered by NICT】
Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin
著者 (5件):
Sikes Anita L.
(CSIRO Agriculture and Food, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia)
,
Sikes Anita L.
(The University of Queensland, School of Agriculture and Food Sciences, St Lucia, Queensland 4072, Australia)
,
Jacob Robin
(Department of Agriculture and Food WA, South Perth, Western Australia 6151, Australia)
,
D’Arcy Bruce
(The University of Queensland, School of Agriculture and Food Sciences, St Lucia, Queensland 4072, Australia)
,
Warner Robyn
(CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia)
資料名:
Food Research International
(Food Research International)
巻:
93
ページ:
75-86
発行年:
2017年
JST資料番号:
D0633A
ISSN:
0963-9969
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)