Art
J-GLOBAL ID：200902181462059546
Reference number：96A0669848
Softening mechanism of meat with maturing. Centering round opinion on calcium.
熟成に伴う食肉の軟化機構 カルシウム説を中心として
Author (1)：
Material：
Volume：
37
Issue：
1
Page：
3-14
Publication year：
Jun. 1996
JST Material Number：
Y0500A
ISSN：
0916-7366
Document type：
Article
Article type：
文献レビュー
Country of issue：
Japan (JPN)
Language：
JAPANESE (JA)
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Raw meat quality and treatments
Reference (61)：
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SIMS, T. J. Developments in Meat Science. 1981, 2, 25-59
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西邑隆徳. 第85回日本畜産学会大会講演要旨集, 1992. 1992, 95
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方甦虹. 第90回日本畜産学会大会講演要旨集, 1995. 1995, 219
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LIU, A. Meat Sci. 1994, 38, 315-328
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ETHERINGTON, D. J. Meat Sci. 1987, 20, 1-18
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