文献
J-GLOBAL ID:201802260775875890
整理番号:18A0435120
牛肉および鶏肉中のマクロおよびミクロミネラルへの低および高パルス電場処理の影響【Powered by NICT】
Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken
著者 (10件):
Khan Ammar Ahmad
(Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand)
,
Khan Ammar Ahmad
(National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
,
Khan Ammar Ahmad
(University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan)
,
Randhawa Muhammad Atif
(National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
,
Carne Alan
(Department of Biochemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand)
,
Mohamed Ahmed Isam A.
(Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia)
,
Al-Juhaimi Fahad Y.
(Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia)
,
Barr David
(Department of Chemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand)
,
Reid Malcolm
(Department of Chemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand)
,
Bekhit Alaa El-Din A.
(Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand)
資料名:
Innovative Food Science and Emerging Technologies
(Innovative Food Science and Emerging Technologies)
巻:
45
ページ:
273-279
発行年:
2018年
JST資料番号:
W3212A
ISSN:
1466-8564
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)