文献
J-GLOBAL ID:201802221101090811
整理番号:18A1485593
豚肉の硬直過程に及ぼす高圧処理の影響の研究【JST・京大機械翻訳】
Investigation of the effects of high pressure processing on the process of rigor in pork
著者 (3件):
Zhang Huijuan
(Engineering Research Center of Bio-Process, Ministry of Education, School of Food Science and Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei, Anhui 230009, China)
,
Pan Jian
(Engineering Research Center of Bio-Process, Ministry of Education, School of Food Science and Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei, Anhui 230009, China)
,
Wu Zeyu
(Engineering Research Center of Bio-Process, Ministry of Education, School of Food Science and Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei, Anhui 230009, China)
資料名:
Meat Science
(Meat Science)
巻:
145
ページ:
455-460
発行年:
2018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)