Art
J-GLOBAL ID：200902192062122607   Reference number：00A0962702

Meat tenderization by proteolytic enzymes after osmotic dehydration.

浸透脱水後の蛋白質分解酵素による肉の軟化
Author (3)：
GERELT B

About GERELT B

(Graduate School of Sci. and Technol., Niigata, JPN)

About Graduate School of Sci. and Technol., Niigata, JPN

, 
IKEUCHI Y

About IKEUCHI Y

(Univ. Niigata, Niigata, JPN)

About Univ. Niigata, Niigata, JPN

, 
SUZUKI A

About SUZUKI A

(Univ. Niigata, Niigata, JPN)

About Univ. Niigata, Niigata, JPN


Material：
Meat Science  (Meat Sci)

About Meat Science


Volume： 56  Issue： 3  Page： 311-318  Publication year： Nov. 2000 
JST Material Number： T0789A  ISSN： 0309-1740  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
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*beef

About beef

,...
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.
Aspergillus oryzae

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,...
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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 (4)：
Terms in the title
Keywords automatically extracted from the title.
浸透脱水

About 浸透脱水

, 
蛋白質分解酵素

About 蛋白質分解酵素

, 
肉

About 肉

, 
軟化

About 軟化


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