Art
J-GLOBAL ID：200902118286038932   Reference number：96A0885308

Biochemical Factors Regulating the Toughening and Tenderization Processes of Meat.

食肉の硬化及び軟化過程を制御する生化学的要因
Author (1)：
KOOHMARAIE M

About KOOHMARAIE M

(ARS, USDA, Nebraska, USA)

About ARS, USDA, Nebraska, USA


Material：
Meat Science  (Meat Sci)

About Meat Science


Volume： 43  Issue： Suppl  Page： S193-S201  Publication year： 1996 
JST Material Number： T0789A  ISSN： 0309-1740  Document type： Article
Article type： 文献レビュー  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.
meat

About meat

,...
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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 (6)：
Terms in the title
Keywords automatically extracted from the title.
食肉

About 食肉

, 
硬化

About 硬化

, 
軟化

About 軟化

, 
過程

About 過程

, 
生化学

About 生化学

, 
要因

About 要因


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