文献
J-GLOBAL ID:201702254225798166
整理番号:17A0969885
牛肉の柔軟性に関連した筋原線維蛋白質分解と酸化過程に及ぼす包装システムおよび貯蔵時間の影響【Powered by NICT】
The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness
著者 (5件):
Moczkowska Malgorzata
(Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland)
,
Poltorak Andrzej
(Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland)
,
Montowska Magdalena
(Institute of Meat Technology, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-624 Poznan, Poland)
,
Pospiech Edward
(Institute of Meat Technology, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-624 Poznan, Poland)
,
Wierzbicka Agnieszka
(Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland)
資料名:
Meat Science
(Meat Science)
巻:
130
ページ:
7-15
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)