文献
J-GLOBAL ID:201902250601597572
整理番号:19A0655876
ブタおよびシチメンチョウ溶血液による脂質酸化に影響する因子【JST・京大機械翻訳】
Factors Affecting Lipid Oxidation Due to Pig and Turkey Hemolysate
著者 (5件):
Wu Haizhou
(National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University, P. R. China)
,
Wu Haizhou
(Department of Animal Sciences, Meat Science, Muscle Biology Laboratory, University of Wisconsin-Madison, Wisconsin, United States)
,
Yin Jie
(Department of Animal Sciences, Meat Science, Muscle Biology Laboratory, University of Wisconsin-Madison, Wisconsin, United States)
,
Zhang Jianhao
(National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University, P. R. China)
,
Richards Mark P.
(Department of Animal Sciences, Meat Science, Muscle Biology Laboratory, University of Wisconsin-Madison, Wisconsin, United States)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
65
号:
36
ページ:
8011-8017
発行年:
2017年
JST資料番号:
C0251A
ISSN:
0021-8561
CODEN:
JAFCAU
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)