Art
J-GLOBAL ID：200902097049195929   Reference number：91A0262366

Effects of some sources of dietary fiber and lactic acid mixed in the pork patty on its physical and chemical properties. With special reference to myofibrillar contractility.

数種の食物繊維と乳酸の添加が低食塩豚肉パティの諸性状に及ぼす影響 とくに筋原繊維収縮率について
Author (2)：
KATOH K

About KATOH K

(Ishikawa Agricultural Coll.)

About Ishikawa Agricultural Coll.

, 
NAKAMURA M

About NAKAMURA M

(Ishikawa Agricultural Coll.)

About Ishikawa Agricultural Coll.


Material：
石川県農業短期大学研究報告  (Bulletin of Ishikawa Agricultural College)

About 石川県農業短期大学研究報告


Issue： 20  Page： 69-73  Publication year： Dec. 1990 
JST Material Number： Z0598A  ISSN： 0389-9977  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)
Thesaurus term：
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salt-reduced food

About salt-reduced food

,...
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.
food additive

About food additive

,...
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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 (7)：
Terms in the title
Keywords automatically extracted from the title.
食物繊維

About 食物繊維

, 
乳酸

About 乳酸

, 
食塩

About 食塩

, 
豚肉

About 豚肉

, 
性状

About 性状

, 
筋原繊維

About 筋原繊維

, 
収縮率

About 収縮率


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