文献
J-GLOBAL ID:202102266671176535
整理番号:21A2110449
3種の異なるラム肉カットの物理化学的特性と官能特性に及ぼす高圧処理の影響【JST・京大機械翻訳】
The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
著者 (6件):
Ma Qianli
(Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand)
,
Hamid Nazimah
(Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand)
,
Oey Indrawati
(Department of Food Science, University of Otago, Dunedin 9054, New Zealand)
,
Oey Indrawati
(Riddet Institute, Massey University, Palmerston North 4474, New Zealand)
,
Kantono Kevin
(Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand)
,
Farouk Mustafa
(AgResearch MIRINZ, Ruakura Research Centre, Hamilton 3240, New Zealand)
資料名:
Molecules (Web)
(Molecules (Web))
巻:
25
号:
11
ページ:
2665
発行年:
2020年
JST資料番号:
U7014A
ISSN:
1420-3049
CODEN:
MOLEFW
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)