Art
J-GLOBAL ID:201002090126363003
Reference number:79A0320194
Influence of heme pigments, nitrite, and non-heme iron on development of warmed-over flavor (WOF) in cooked meat.
加熱肉のウォームドオーバフレーバ(WOF)の発生に及ぼすヘム色素,亜硝酸塩,および非ヘム性鉄分の影響
-
Publisher site
Copy service
{{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=79A0320194©=1") }}
-
Access JDreamⅢ for advanced search and analysis.
{{ this.onShowJLink("http://jdream3.com/lp/jglobal/index.html?docNo=79A0320194&from=J-GLOBAL&jstjournalNo=C0251A") }}