文献
J-GLOBAL ID:201802216920996335
整理番号:18A1803248
より持続可能な肉代替物に向けて: 技術的パラメータは大豆と藻類由来の押出製品の官能特性にどのように影響するか【JST・京大機械翻訳】
Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae
著者 (6件):
Grahl Stephanie
(University of Gottingen, Department of Animal Sciences, Quality of Animal Products Group, Albrecht-Thaer-Weg 3, 37075 Gottingen, Germany)
,
Palanisamy Megala
(German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrueck, Germany)
,
Strack Micha
(University of Gottingen, Georg-Elias-Mueller-Institute of Psychology, Gosslerstrasse 14, 37073 Gottingen, Germany)
,
Meier-Dinkel Lisa
(isi GmbH, Ascherberg 2, 37124 Rosdorf/Gottingen, Germany)
,
Toepfl Stefan
(German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrueck, Germany)
,
Morlein Daniel
(University of Gottingen, Department of Animal Sciences, Quality of Animal Products Group, Albrecht-Thaer-Weg 3, 37075 Gottingen, Germany)
資料名:
Journal of Cleaner Production
(Journal of Cleaner Production)
巻:
198
ページ:
962-971
発行年:
2018年
JST資料番号:
W0750A
ISSN:
0959-6526
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)