Art
J-GLOBAL ID：200902265035403243   Reference number：03A0366065

Physical Properties and Human Chewing Movements of Meat

食べ易い食肉の力学的特性とそしゃく運動
Author (6)：
TAKAHASHI TOMOKO

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(十文字学園女大 人間生活)

About 十文字学園女大 人間生活

, 
KAWANO AKI

About KAWANO AKI

(日本女大 家政)

About 日本女大 家政

, 
IIDA FUMIKO

About IIDA FUMIKO

(日本女大 家政)

About 日本女大 家政

, 
SUZUKI MIKI

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(伊藤ハム)

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, 
WADA KEIKO

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(伊藤ハム)

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, 
OGOSHI HIRO

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(日本女大 家政)

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Material：
日本家政学会誌  (Journal of Home Economics of Japan)

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Volume： 54  Issue： 5  Page： 357-364  Publication year： May. 15, 2003 
JST Material Number： F0763A  ISSN： 0913-5227  CODEN： NKGAEB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*pork

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,...
Semi thesaurus term：
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sodium bicarbonate

About sodium bicarbonate


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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 (3)：
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食肉

About 食肉

, 
力学的特性

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, 
そしゃく運動

About そしゃく運動


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