文献
J-GLOBAL ID:201702243719056856
整理番号:17A0309587
ニワトリモモ肉のミクロフローラと品質に及ぼす切削過程における複合有機酸処理の影響【Powered by NICT】
Effects of combined organic acid treatments during the cutting process on the natural microflora and quality of chicken drumsticks
著者 (8件):
Zhu Yuanting
(College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, PR China)
,
Xia Xiaolong
(College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, PR China)
,
Liu Aiping
(College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, PR China)
,
Zou Likou
(The Laboratory of Microbiology, Dujiangyan Campus, Sichuan Agricultural University, Dujiangyan, Sichuan 611830, PR China)
,
Zhou Kang
(College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, PR China)
,
Han Xinfeng
(College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, PR China)
,
Han Guoquan
(College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, PR China)
,
Liu Shuliang
(College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, PR China)
資料名:
Food Control
(Food Control)
巻:
67
ページ:
1-8
発行年:
2016年09月
JST資料番号:
W0246A
ISSN:
0956-7135
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)