文献
J-GLOBAL ID:201702248029423457
整理番号:17A0472057
PSE肉の診断ツールとしての血液生化学的パラメータに基づくクラスモデルの開発【Powered by NICT】
Development of class model based on blood biochemical parameters as a diagnostic tool of PSE meat
著者 (7件):
Qu Daofeng
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China)
,
Zhou Xu
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China)
,
Yang Feng
(Zhejiang Qinglian Food Co., Ltd., Jiaxing 314300, PR China)
,
Tian Shiyi
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China)
,
Zhang Xiaojun
(Zhejiang Qinglian Food Co., Ltd., Jiaxing 314300, PR China)
,
Ma Lin
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China)
,
Han Jianzhong
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China)
資料名:
Meat Science
(Meat Science)
巻:
128
ページ:
24-29
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)