文献
J-GLOBAL ID:201702229327412282
整理番号:17A1129399
蛋白質分解と修飾による硬化中の牛構造と水分布に及ぼす超音波の効果【Powered by NICT】
Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification
著者 (5件):
Kang Da-cheng
(Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
,
Gao Xue-qin
(Henan University of Animal Husbandry and Economy, Zhengzhou, Henan 450011, China)
,
Ge Qing-feng
(Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
,
Zhou Guang-hong
(Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
,
Zhang Wan-gang
(Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China)
資料名:
Ultrasonics Sonochemistry
(Ultrasonics Sonochemistry)
巻:
38
ページ:
317-325
発行年:
2017年
JST資料番号:
W0716A
ISSN:
1350-4177
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)