文献
J-GLOBAL ID:201702287630653082
整理番号:17A0372925
ケーシング肉接着におけるコラーゲン線維配向の重要な役割【Powered by NICT】
Key role of collagen fibers orientation in casing-meat adhesion
著者 (8件):
Yang Shuang
(Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, Chongqing, 400030, China)
,
Yang Shuang
(Research Center of Bioinspired Materials Science and Engineering, College of Bioengineering, Chongqing University, Chongqing 400030, China)
,
Wang Jinfeng
(Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, Chongqing, 400030, China)
,
Wang Jinfeng
(Research Center of Bioinspired Materials Science and Engineering, College of Bioengineering, Chongqing University, Chongqing 400030, China)
,
Wang Yuanliang
(Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, Chongqing, 400030, China)
,
Wang Yuanliang
(Research Center of Bioinspired Materials Science and Engineering, College of Bioengineering, Chongqing University, Chongqing 400030, China)
,
Luo Yanfeng
(Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, Chongqing, 400030, China)
,
Luo Yanfeng
(Research Center of Bioinspired Materials Science and Engineering, College of Bioengineering, Chongqing University, Chongqing 400030, China)
資料名:
Food Research International
(Food Research International)
巻:
89
号:
P1
ページ:
439-447
発行年:
2016年
JST資料番号:
D0633A
ISSN:
0963-9969
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)