文献
J-GLOBAL ID:201702281559153245
整理番号:17A1436431
フランクフルト型ソーセージの品質とシェルフライフ安定性に及ぼす緑茶,イラクサとオリーブ葉抽出物の影響【Powered by NICT】
Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage
著者 (5件):
Alirezalu Kazem
(Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran)
,
Hesari Javad
(Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran)
,
Eskandari Mohammad Hadi
(Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran)
,
Valizadeh Hadi
(Department of Pharmaceutics, Drug Applied Research Center and Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran)
,
Sirousazar Mohammad
(Faculty of Chemical Engineering, Urmia University of Technology, Urmia, Iran)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
41
号:
5
ページ:
ROMBUNNO.13100
発行年:
2017年
JST資料番号:
H0774A
ISSN:
0145-8892
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)