文献
J-GLOBAL ID:201702231813583147
整理番号:17A1098034
兎肉ソーセージの水分特性と多汁性に及ぼす高圧処理の影響:微細構造と化学的相互作用の役割【Powered by NICT】
Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions
著者 (9件):
Xue Siwen
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat ...)
,
Wang Huhu
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat ...)
,
Yang Huijuan
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat ...)
,
Yu Xiaobo
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat ...)
,
Bai Yun
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat ...)
,
Tendu Alexander Atuya
(College of Life Sciences, Nanjing Agricultural University, Nanjing, 210095, PR China)
,
Xu Xinglian
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat ...)
,
Ma Hanjun
(School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, PR China)
,
Zhou Guanghong
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat ...)
資料名:
Innovative Food Science and Emerging Technologies
(Innovative Food Science and Emerging Technologies)
巻:
41
ページ:
150-159
発行年:
2017年
JST資料番号:
W3212A
ISSN:
1466-8564
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)