文献
J-GLOBAL ID:202102278746992169
整理番号:21A2990274
熟成時間,温度および相対湿度が乾燥熟成ベルギーブルー牛肉の官能的品質に及ぼす影響【JST・京大機械翻訳】
Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
著者 (7件):
Vossen E.
(Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium)
,
Dewulf L.
(Research Group for Technology and Quality of Animal Products, Department M2S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium)
,
Van Royen G.
(Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium)
,
Van Damme I.
(Department of Veterinary Public Health and Food Safety, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium)
,
De Zutter L.
(Department of Veterinary Public Health and Food Safety, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium)
,
Fraeye I.
(Research Group for Technology and Quality of Animal Products, Department M2S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium)
,
De Smet S.
(Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium)
資料名:
Meat Science
(Meat Science)
巻:
183
ページ:
Null
発行年:
2022年
JST資料番号:
T0789A
ISSN:
0309-1740
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)