文献
J-GLOBAL ID:202202262411600603
整理番号:22A1117945
伝統的中国ベーコンの加工中の脂肪部分の微生物学的および代謝的特性の進化に関する包括的洞察【JST・京大機械翻訳】
Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon
著者 (13件):
Wang Yang
(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
,
Wang Zhaoming
(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
,
Wang Zhaoming
(Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China)
,
Han Qingli
(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
,
Xie Yong
(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
,
Zhou Hui
(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
,
Zhou Hui
(Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China)
,
Zhou Kai
(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
,
Zhou Kai
(Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China)
,
Li Xinlin
(Anhui Lao-xiang-ji Catering Co., LTD, Hefei 230601, China)
,
Xu Baocai
(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
,
Xu Baocai
(Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China)
,
Xu Baocai
(State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Food Co. LTD, Nanjing 210000, Jiangsu Province, China)
資料名:
Food Research International
(Food Research International)
巻:
155
ページ:
Null
発行年:
2022年
JST資料番号:
D0633A
ISSN:
0963-9969
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)