Art
J-GLOBAL ID：200902113461506276   Reference number：02A0115160

K-value change with the maturing of pork block for roasting and freshness judgment by it.

豚肉ブロックロースの熟成に伴うK値変化とそれによる鮮度判定
Author (1)：
TAKAHASHI MASARU

About TAKAHASHI MASARU

(岐阜県畜産研)

About 岐阜県畜産研


Material：
畜産の研究  (Sustainable Livestock Production and Human Welfare)

About 畜産の研究


Volume： 56  Issue： 1  Page： 49-54  Publication year： Jan. 01, 2002 
JST Material Number： G0644A  ISSN： 0009-3874  CODEN： CKNKAJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*pork

About pork

,...
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.
K value(freshness)

About K value(freshness)

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Raw meat quality and treatments 
(FJ12032O)

About Raw meat quality and treatments

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
豚肉

About 豚肉

, 
ロース

About ロース

, 
熟成

About 熟成

, 
K値

About K値

, 
鮮度

About 鮮度


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