文献
J-GLOBAL ID:202102291632918896
整理番号:21A0581013
ナツメグ抽出物強化予備調理牛肉ボールの物理化学的特性と加熱過剰フレーバーに及ぼす再加熱法と冷凍貯蔵の影響【JST・京大機械翻訳】
Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs
著者 (10件):
Parvin Rashida
(Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Korea)
,
Zahid Md. Ashrafuzzaman
(Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Korea)
,
Seo Jin-Kyu
(Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Korea)
,
Seo Jin-Kyu
(Institute of Agriculture and Life Science, Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Korea)
,
Park Junyoung
(Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Korea)
,
Park Junyoung
(Institute of Agriculture and Life Science, Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Korea)
,
Ko Jonghyun
(Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Korea)
,
Ko Jonghyun
(Institute of Agriculture and Life Science, Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Korea)
,
Yang Han-Sul
(Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Korea)
,
Yang Han-Sul
(Institute of Agriculture and Life Science, Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Korea)
資料名:
Antioxidants (Web)
(Antioxidants (Web))
巻:
9
号:
8
ページ:
670
発行年:
2020年
JST資料番号:
U7134A
ISSN:
2076-3921
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)