文献
J-GLOBAL ID:201702274495737235
整理番号:17A0792660
長期貯蔵中の界面活性剤と乳酸に基づく新しいケーシング定式化における調理ソーセージ詰め物の物理的性質及び揮発性成分変化【Powered by NICT】
Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term Storage
著者 (9件):
Feng Chao-Hui
(College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya’an, Sichuan, China)
,
Li Cheng
(College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya’an, Sichuan, China)
,
Garcia-Martin Juan Francisco
(Dept. of Chemical Engineering, Univ. of Seville, Seville, Spain)
,
Malakar Pradeep Kumar
(Inst. of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, U.K)
,
Yan Yue
(Chengdu Longquanyi District Center for Disease Control and Prevention, Longquanyi District, Chengdu, Sichuan, China)
,
Liu Yao-Wen
(College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya’an, Sichuan, China)
,
Wang Wei
(Key Laboratory of Meat Processing of Sichuan, Chengdu Univ., Chengdu, 610106, China)
,
Liu Yun-Tao
(College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya’an, Sichuan, China)
,
Yang Yong
(College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya’an, Sichuan, China)
資料名:
Journal of Food Science
(Journal of Food Science)
巻:
82
号:
3
ページ:
594-604
発行年:
2017年
JST資料番号:
C0005A
ISSN:
0022-1147
CODEN:
JFDSAZ
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)