Art
J-GLOBAL ID：201602005776315337   Reference number：72A0201190

Meat texture. I. Subjective assessment of the texture of cooked beef.

肉のテクスチャ I 加熱牛肉の主観的テクスチャ評価
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Author (3)：
HARRIES J M

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, 
RHODES D N

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, 
CHRYSTALL B B

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Material：
J Texture Stud  (Journal of Texture Studies)

About J Texture Stud


Volume： 3  Issue： 1  Page： 101-114  Publication year： 1972 
JST Material Number： E0291D  ISSN： 0022-4901  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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.
加熱

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, 
官能検査

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, 
牛肉

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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.
テクスチャ

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Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
肉

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, 
テクスチャ

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, 
牛肉

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, 
評価

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