Art
J-GLOBAL ID：200902071401967890   Reference number：91A0151387

Influence of heat dehydration and heat treatment on changes in myofibrillar proteins from cured meat of walleye pollack.

スケトウダラ塩漬肉の加熱乾燥および加熱中に起こる筋原線維タンパク質の変化
Author (5)：
ITO TSUYOSHI

About ITO TSUYOSHI

(北大 水産)

About 北大 水産

, 
KITADA NAGAYOSHI

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(味の素)

About 味の素

, 
YAMADA NORIHIKO

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(味の素)

About 味の素

, 
SEKI NOBUO

About SEKI NOBUO

(北大 水産)

About 北大 水産

, 
ARAI KEN'ICHI

About ARAI KEN'ICHI

(北大 水産)

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Material：
日本水産学会誌

About 日本水産学会誌


Volume： 56  Issue： 12  Page： 2053-2060  Publication year： Dec. 1990 
JST Material Number： F0898A  ISSN： 0021-5392  CODEN： NSUGAF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
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Theragra chalcogramma

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,...
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.
crosslinking

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   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=91A0151387&from=J-GLOBAL&jstjournalNo=F0898A") }}
JST classification (1)：
JST classification
Category name(code) classified by JST.
Animal aquatic foods 
(FJ13020C)

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Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
スケトウダラ

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, 
塩漬

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, 
肉

About 肉

, 
加熱乾燥

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, 
筋原線維タンパク質

About 筋原線維タンパク質


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