Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus xylosus

YAMANAKA HIROYUKI; KANAI SATOSHI; AKIMOTO MASANOBU; SAMESHIMA TAKASHI; ARIHARA KEIZO; ITO MAKOTO

Art

J-GLOBAL ID：200902225374731657 Reference number：03A0472300

Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus xylosus

Staphylococcus xylosusを用いて調製した発酵豚肉エキスの注入によるロースハムの風味向上

Publisher site {{ this.onShowPLink() }} Copy service {{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=03A0472300&COPY=1") }}
Access JDreamⅢ for advanced search and analysis. {{ this.onShowJLink("http://jdream3.com/lp/jglobal/index.html?docNo=03A0472300&from=J-GLOBAL&jstjournalNo=F0895A") }}

Author (6)： , , , , ,
Material：
Volume： 50 Issue： 6 Page： 272-277 Publication year： Jun. 15, 2003
JST Material Number： F0895A ISSN： 1341-027X CODEN： NSKKEF Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

,...

To see more with JDream III (charged). {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=03A0472300&from=J-GLOBAL&jstjournalNo=F0895A") }}

Meat products

Reference (17)：

ｍore...

, , , , , ,

Return to Previous Page