文献
J-GLOBAL ID:202202257212790032
整理番号:22A0688744
食肉軟化のためのパパインを組み込んだ新規可食性澱粉フィルム【JST・京大機械翻訳】
Novel edible starch films incorporating papain for meat tenderization
著者 (5件):
Wongphan Phanwipa
(Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand)
,
Khowthong Maturin
(Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand)
,
Supatrawiporn Thanalee
(Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand)
,
Harnkarnsujarit Nathdanai
(Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand)
,
Harnkarnsujarit Nathdanai
(Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand)
資料名:
Food Packaging and Shelf Life
(Food Packaging and Shelf Life)
巻:
31
ページ:
Null
発行年:
2022年
JST資料番号:
W2987A
ISSN:
2214-2894
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)