文献
J-GLOBAL ID:201702269845374569
整理番号:17A0750410
不飽和脂肪酸の放出と揮発性化合物の生成を容易にする再構成した乾燥塩漬ハムにおける豚背脂肪の取込【Powered by NICT】
Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds
著者 (4件):
Hui Teng
(National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, P. R. China)
,
Zhang Yawei
(National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, P. R. China)
,
Jamali Muneer Ahmed
(National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, P. R. China)
,
Peng Zengqi
(National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, P. R. China)
資料名:
European Journal of Lipid Science and Technology
(European Journal of Lipid Science and Technology)
巻:
119
号:
2
ページ:
ROMBUNNO.201600025
発行年:
2017年
JST資料番号:
B0531A
ISSN:
1438-7697
CODEN:
EJLST
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)