文献
J-GLOBAL ID:202202285958609958
整理番号:22A1117967
4 で貯蔵した種々の包装によるブライズ鶏肉の細菌群集とボラティロームの変化【JST・京大機械翻訳】
Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 °C
著者 (6件):
Lei Yang
(Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China)
,
Huang Jichao
(College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China)
,
Cheng Yiqun
(College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu, Anhui 241000, PR China)
,
Zhang Yali
(Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China)
,
Huang Tianran
(National R&D Center For Poultry Processing Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing, Jiangsu 211226, PR China)
,
Huang Ming
(Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR 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)