文献
J-GLOBAL ID:201702229157833088
整理番号:17A0472065
新鮮なハムの色変化を説明する部分的にのみ筋特性【Powered by NICT】
Muscle characteristics only partially explain color variations in fresh hams
著者 (10件):
Stufft K.
(Department of Animal and Poultry Sciences, Litton-Reaves Hall, Virginia Tech, Blacksburg, VA 24061, USA)
,
Elgin J.
(Department of Animal and Poultry Sciences, Litton-Reaves Hall, Virginia Tech, Blacksburg, VA 24061, USA)
,
Patterson B.
(Department of Animal and Poultry Sciences, Litton-Reaves Hall, Virginia Tech, Blacksburg, VA 24061, USA)
,
Matarneh S.K.
(Department of Animal and Poultry Sciences, Litton-Reaves Hall, Virginia Tech, Blacksburg, VA 24061, USA)
,
Preisser R.
(Department of Animal and Poultry Sciences, Litton-Reaves Hall, Virginia Tech, Blacksburg, VA 24061, USA)
,
Shi H.
(Department of Animal and Poultry Sciences, Litton-Reaves Hall, Virginia Tech, Blacksburg, VA 24061, USA)
,
England E.M.
(Department of Animal and Poultry Sciences, Litton-Reaves Hall, Virginia Tech, Blacksburg, VA 24061, USA)
,
Scheffler T.L.
(Department of Animal and Poultry Sciences, Litton-Reaves Hall, Virginia Tech, Blacksburg, VA 24061, USA)
,
Mills E.W.
(Department of Animal Science, Penn State, University Park, PA 16802, USA)
,
Gerrard D.E.
(Department of Animal and Poultry Sciences, Litton-Reaves Hall, Virginia Tech, Blacksburg, VA 24061, USA)
資料名:
Meat Science
(Meat Science)
巻:
128
ページ:
88-96
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)