文献
J-GLOBAL ID:201802241429267570
整理番号:18A0486043
一酸化炭素包装は高酸素包装としてのダークカッティングビーフの同色改善を示す【Powered by NICT】
Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging
著者 (9件):
Zhang Yimin
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China)
,
Qin Libo
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China)
,
Mao Yanwei
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China)
,
Hopkins David L.
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China)
,
Hopkins David L.
(NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia)
,
Han Guangxing
(Sishui Xinlv Food Co., Ltd., Jining, Shandong 273200, PR China)
,
Zhu Lixian
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China)
,
Luo Xin
(Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China)
,
Luo Xin
(Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu 210000, PR China.)
資料名:
Meat Science
(Meat Science)
巻:
137
ページ:
153-159
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)