文献
J-GLOBAL ID:201702229598582024
整理番号:17A0372723
カラジーナン/大豆蛋白質分離物と塩可溶性食肉蛋白質との相互作用【Powered by NICT】
Interaction between carrageenan/soy protein isolates and salt-soluble meat protein
著者 (9件):
Gao Xue-qin
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, 210095, China)
,
Gao Xue-qin
(Henan University of Animal Husbandry and Economy, Zhengzhou, 450011, China)
,
Hao Xiu-zhen
(Henan University of Animal Husbandry and Economy, Zhengzhou, 450011, China)
,
Xiong Guo-yuan
(Animal Husbandry and Veterinary Institute, Anhui Academy Agricultural Science, Hefei 230031, China)
,
Ge Qing-feng
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, 210095, China)
,
Ge Qing-feng
(Yangzhou University, Yangzhou, 225127, China)
,
Zhang Wan-gang
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, 210095, China)
,
Zhou Guang-hong
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, 210095, China)
,
Yue Xiao-yu
(Henan University of Animal Husbandry and Economy, Zhengzhou, 450011, China)
資料名:
Food and Bioproducts Processing
(Food and Bioproducts Processing)
巻:
100
号:
PA
ページ:
47-53
発行年:
2016年
JST資料番号:
W0512A
ISSN:
0960-3085
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)