Art
J-GLOBAL ID：200902292375095427   Reference number：07A0794603

発酵食肉製品のテクスチャーに関する研究

Author (4)：
NISHIZAKI AYA

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(名城大 農)

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, 
HAYASHI TOSHIYA

About HAYASHI TOSHIYA

(名城大 農)

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, 
OGAWA YUKIHIKO

About OGAWA YUKIHIKO

(名城大 農 農場)

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, 
HAGA SEIICHI

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(名城大 農)

About 名城大 農


Material：
食肉の科学  (Japanese Journal of Meat Science and Technology)

About 食肉の科学


Volume： 48  Issue： 1  Page： 156-160  Publication year： Jun. 30, 2007 
JST Material Number： Y0500A  ISSN： 0916-7366  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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food texture

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,...
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.
*発酵食肉製品

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JST classification (2)：
JST classification
Category name(code) classified by JST.
Meat products 
(FJ12033F)

About Meat products

,  Food quality 
(FJ01040F)

About Food quality

Reference (3)：
Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
発酵

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, 
食肉製品

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, 
研究

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