文献
J-GLOBAL ID:202202230984696104
整理番号:22A0324439
乳酸,有機酸塩及び改質雰囲気包装処理による鶏肉の微生物及び官能的品質の改善【JST・京大機械翻訳】
Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging
著者 (6件):
Heir Even
(Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway)
,
Solberg Lars Erik
(Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway)
,
Jensen Merete Rusas
(Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway)
,
Skaret Josefine
(Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway)
,
Grovlen Magnhild Seim
(Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway)
,
Holck Askild Lorentz
(Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway)
資料名:
International Journal of Food Microbiology
(International Journal of Food Microbiology)
巻:
362
ページ:
Null
発行年:
2022年
JST資料番号:
A0434C
ISSN:
0168-1605
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)