文献
J-GLOBAL ID:201802249970715661
整理番号:18A0470538
調理中に超音波の適用による香辛料牛肉の能力を保持柔らかさと水の改善【Powered by NICT】
Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking
著者 (4件):
Zou Yunhe
(Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Zhang Wangang
(Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Kang Dacheng
(Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Zhou Guanghong
(Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
53
号:
3
ページ:
828-836
発行年:
2018年
JST資料番号:
B0863A
ISSN:
0950-5423
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)