文献
J-GLOBAL ID:202202218662700150
整理番号:22A1092302
イノシシハムの咀嚼,塊形成,および動的感覚知覚に対する沸騰,グリリング,およびソウスビドの影響【JST・京大機械翻訳】
Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham
著者 (3件):
Ilic Jovan
(University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Food Safety and Quality Management, 11080 Belgrade, Serbia)
,
Tomasevic Igor
(University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Animal Origin Products Technology, 11080 Belgrade, Serbia)
,
Djekic Ilija
(University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Food Safety and Quality Management, 11080 Belgrade, Serbia)
資料名:
Meat Science
(Meat Science)
巻:
188
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)