Art
J-GLOBAL ID：200902013563614524   Reference number：89A0414884

Sous-vide preparation and chilled storage of chicken ballotine.

鶏肉のsous-vide加工と冷蔵
Author (2)：
SCHAFHEITLE J M

About SCHAFHEITLE J M

(Dorset Inst. Higher Education, Dorset, GBR)

About Dorset Inst. Higher Education, Dorset, GBR

, 
LIGHT N D

About LIGHT N D

(Devro Ltd., Glasgow, GBR)

About Devro Ltd., Glasgow, GBR


Material：
International Journal of Food Science and Technology  (International Journal of Food Science + Technology)

About International Journal of Food Science and Technology


Volume： 24  Issue： 2  Page： 199-205  Publication year： Apr. 1989 
JST Material Number： B0863A  ISSN： 0950-5423  Document type： Article
Article type： 短報  Country of issue： United Kingdom (GBR)  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.
chicken meat

About chicken meat

,...
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.
sous-vide加工

About sous-vide加工


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Meat in general 
(FJ12031X)

About Meat in general

Terms in the title (2)：
Terms in the title
Keywords automatically extracted from the title.
鶏肉

About 鶏肉

, 
冷蔵

About 冷蔵


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