Art
J-GLOBAL ID：200902273217231084   Reference number：03A0160259

Relationship between Weakening of Z-disks and Liberation of Phospholipids during Postmortem Aging of Pork and Beef.

豚肉と牛肉の死後熟成中のZ-ディスクの弱化とりん脂質の遊離との間の関係
Author (3)：
AHN D-H

About AHN D-H

(Hokkaido Univ., Sapporo, JPN)

About Hokkaido Univ., Sapporo, JPN

, 
SHIMADA K

About SHIMADA K

(Hokkaido Univ., Sapporo, JPN)

About Hokkaido Univ., Sapporo, JPN

, 
TAKAHASHI K

About TAKAHASHI K

(Hokkaido Univ., Sapporo, JPN)

About Hokkaido Univ., Sapporo, JPN


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 68  Issue： 1  Page： 94-98  Publication year： Jan. 2003 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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*beef

About beef

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
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titin

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   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=03A0160259&from=J-GLOBAL&jstjournalNo=C0005A") }}
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 (5)：
Terms in the title
Keywords automatically extracted from the title.
豚肉

About 豚肉

, 
牛肉

About 牛肉

, 
熟成

About 熟成

, 
ディスク

About ディスク

, 
りん脂質

About りん脂質


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