文献
J-GLOBAL ID:201702273548752476
整理番号:17A0405125
冷蔵および冷凍貯蔵の組合せを用いた長期赤身肉保存:レビュー【Powered by NICT】
Long-term red meat preservation using chilled and frozen storage combinations: A review
著者 (7件):
Coombs Cassius E.O.
(Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2974, Australia)
,
Coombs Cassius E.O.
(Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia)
,
Coombs Cassius E.O.
(School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia)
,
Holman Benjamin W.B.
(Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2974, Australia)
,
Friend Michael A.
(Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia)
,
Hopkins David L.
(Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2974, Australia)
,
Hopkins David L.
(Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia)
資料名:
Meat Science
(Meat Science)
巻:
125
ページ:
84-94
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)