Art
J-GLOBAL ID：200902190082447780   Reference number：93A0339337

Studies on Chemical Factors and Numerical Characterization of Meat Color Appearance.

食肉の色調現象の化学的要因と特性化に関する研究
Author (1)：
IZUMIMOTO MASATOSHI

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(岡山大 農)

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Material：
岡山大学農学部学術報告  (Scientific Reports of the Faculty of Agriculture, Okayama University)

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Issue： 81  Page： 81-100  Publication year： Feb. 1993 
JST Material Number： F0945A  ISSN： 0474-0254  CODEN： ODNGAM  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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Keywords indexed to the article.
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meat

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,...
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JST classification (1)：
JST classification
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Raw meat quality and treatments 
(FJ12032O)

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Terms in the title (7)：
Terms in the title
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食肉

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, 
色調

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, 
現象

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, 
化学

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, 
要因

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, 
特性化

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, 
研究

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