文献
J-GLOBAL ID:201702264546268781
整理番号:17A0405107
コンニャクグルコマンナンマトリックス中にカプセル化されたn-3長鎖脂肪酸で調製したスペインsalchichonにおける天然酸化防止剤の影響【Powered by NICT】
Effect of natural antioxidants in Spanish salchichon elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
著者 (6件):
Munekata P.E.S.
(Department of Food Engineering, College of Animal Science and Food Engineering, University of Sao Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, Sao Paulo, Brazil)
,
Dominguez R.
(Centro Tecnologico de la Carne de Galicia, rua Galicia n° 4, Parque Tecnologico de Galicia, San Cibrao das Vinas 32900, Ourense, Spain)
,
Franco D.
(Centro Tecnologico de la Carne de Galicia, rua Galicia n° 4, Parque Tecnologico de Galicia, San Cibrao das Vinas 32900, Ourense, Spain)
,
Bermudez R.
(Centro Tecnologico de la Carne de Galicia, rua Galicia n° 4, Parque Tecnologico de Galicia, San Cibrao das Vinas 32900, Ourense, Spain)
,
Trindade M.A.
(Department of Food Engineering, College of Animal Science and Food Engineering, University of Sao Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, Sao Paulo, Brazil)
,
Lorenzo Jose M.
(Centro Tecnologico de la Carne de Galicia, rua Galicia n° 4, Parque Tecnologico de Galicia, San Cibrao das Vinas 32900, Ourense, Spain)
資料名:
Meat Science
(Meat Science)
巻:
124
ページ:
54-60
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)