文献
J-GLOBAL ID:202102280794400230
整理番号:21A0571741
ウサギ肉の品質特性に対する2つの異なるスタニング法の影響【JST・京大機械翻訳】
Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat
著者 (5件):
Skladanowska-Baryza Joanna
(Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Sloneczna 1, 62-002 Suchy Las, Poland)
,
Ludwiczak Agnieszka
(Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Sloneczna 1, 62-002 Suchy Las, Poland)
,
Pruszynska-Oszmalek Ewa
(Department of Animal Physiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, 35 Wolynska Street, 60-637 Poznan, Poland)
,
Kolodziejski Pawel
(Department of Animal Physiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, 35 Wolynska Street, 60-637 Poznan, Poland)
,
Stanisz Marek
(Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Sloneczna 1, 62-002 Suchy Las, Poland)
資料名:
Animals (Web)
(Animals (Web))
巻:
10
号:
4
ページ:
700
発行年:
2020年
JST資料番号:
U7131A
ISSN:
2076-2615
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)