Art
J-GLOBAL ID：200902007929688178   Reference number：91A0298151

The curing of pork with organic acid-incorporated, salt-reduced brine.

有機酸を添加した低食塩ピックルによる豚肉の塩せき
Author (3)：
KATO KEISUKE

About KATO KEISUKE

(石川県農短大)

About 石川県農短大

, 
NAKAMURA MAKOTO

About NAKAMURA MAKOTO

(石川県農短大)

About 石川県農短大

, 
USAGAWA TOMOYA

About USAGAWA TOMOYA

(石川県農短大)

About 石川県農短大


Material：
Animal Science and Technology  (日本畜産学会報)

About Animal Science and Technology


Volume： 62  Issue： 2  Page： 161-168  Publication year： Feb. 1991 
JST Material Number： F0902A  ISSN： 0918-2365  CODEN： NICKA3  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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salt-reduced food

About salt-reduced food

,...
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Thesaurus term/Semi thesaurus term
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ピックル

About ピックル

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Meat products 
(FJ12033F)

About Meat products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
有機酸

About 有機酸

, 
食塩

About 食塩

, 
豚肉

About 豚肉

, 
塩せき

About 塩せき


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