文献
J-GLOBAL ID:202002232815693188
整理番号:20A0883130
ラムまたはヘッジ肉-異なる官能プロファイル?ノルウェーにおける新鮮な肉季節の延長【JST・京大機械翻訳】
Lamb or hogget meat - A different sensory profile? Extending the fresh meat season in Norway
著者 (8件):
Bhatti Muhammad Azher
(Department of Animal and Aquacultural Sciences, Faculty of Biosciences, Norwegian University of Life Sciences, PO Box 5003, 1432, Ås, Norway)
,
Bhatti Muhammad Azher
(Fatland Olen AS, Kvassteinsvegen 2, 5580, Olen, Norway)
,
Ovrum Gaarder Mari
(Nofima AS, Osloveien 1, 1430, Ås, Norway)
,
Steinheim Geir
(Department of Animal and Aquacultural Sciences, Faculty of Biosciences, Norwegian University of Life Sciences, PO Box 5003, 1432, Ås, Norway)
,
Hopkins David Laurence
(NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, P.O. Box 129, Cowra, NSW, 2794, Australia)
,
Horneland Reinert
(Fatland Olen AS, Kvassteinsvegen 2, 5580, Olen, Norway)
,
Eik Lars Olav
(Department of International Environment and Development Studies (Noragric), Norwegian University of Life Sciences, PO Box 5003, 1432, Ås, Norway)
,
Ådnoy Tormod
(Department of Animal and Aquacultural Sciences, Faculty of Biosciences, Norwegian University of Life Sciences, PO Box 5003, 1432, Ås, Norway)
資料名:
Small Ruminant Research
(Small Ruminant Research)
巻:
185
ページ:
Null
発行年:
2020年
JST資料番号:
T0778A
ISSN:
0921-4488
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)