文献
J-GLOBAL ID:202202231290171626
整理番号:22A0837139
4°Cでの貯蔵の3か月間の市販低水分部分スキムモザレラの生化学的および機能的特性の変化【JST・京大機械翻訳】
Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C
著者 (8件):
To Chak Ming
(Milcobel CV, DPI: Dairy Products and Ingredients, Kallo, Belgium)
,
To Chak Ming
(Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium)
,
To Chak Ming
(Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland)
,
Kerkaert Barbara
(Milcobel CV, DPI: Dairy Products and Ingredients, Kallo, Belgium)
,
Bossier Stijn
(Milcobel CV, DPI: Dairy Products and Ingredients, Kallo, Belgium)
,
Van Gaver Dirk
(Milcobel CV, DPI: Dairy Products and Ingredients, Kallo, Belgium)
,
Van der Meeren Paul
(Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium)
,
Guinee Timothy P.
(Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland)
資料名:
International Dairy Journal
(International Dairy Journal)
巻:
128
ページ:
Null
発行年:
2022年
JST資料番号:
W0531A
ISSN:
0958-6946
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)