Art
J-GLOBAL ID：200902007957534119
Reference number：89A0493652
Reducing the common salt content of meat products by using collagen hydrolysates.
コラーゲン加水分解物の使用によって食肉製品の食塩含量を減少させること
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Author (2)：
,
Material：
Volume：
69
Issue：
7
Page：
1135-1138
Publication year：
Jul. 1989
JST Material Number：
B0333B
ISSN：
0015-363X
CODEN：
FLEIA8
Document type：
Article
Article type：
原著論文
Country of issue：
Germany, Federal Republic of (DEU)
Language：
ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
JST classification (1)：
JST classification
Category name(code) classified by JST.
Meat products
Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
,
,
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