文献
J-GLOBAL ID:201702246685941578
整理番号:17A0405078
牛肉のロインの肉品質に及ぼす段階的dry/wet加齢と凍結の影響【Powered by NICT】
Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins
著者 (5件):
Kim Yuan H. Brad
(Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA)
,
Meyers Brandon
(Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA)
,
Kim Hyun-Wook
(Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA)
,
Liceaga Andrea M.
(Sensory Evaluation Lab., Department of Food Science, Purdue University, West Lafayette, IN 47907, USA)
,
Lemenager Ronald P.
(Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA)
資料名:
Meat Science
(Meat Science)
巻:
123
ページ:
57-63
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)