Art
J-GLOBAL ID：201602009375380786   Reference number：73A0211296

A simple method for following rigor mortis development in beef and poultry meat.

牛肉,鶏肉死後硬直の変化を簡便に定量する方法
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Author (2)：
KHAN A W

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, 
FREY A R

About FREY A R


Material：
Can Inst Food Technol J  (Canadian Institute of Food Technology Journal)

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Volume： 4  Issue： 4  Page： 139-142  Publication year： 1971 
JST Material Number： D0633A  CODEN： CIFJA   Document type： Article
Article type： 原著論文  Country of issue： Canada (CAN)  Language： ENGLISH (EN)
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Thesaurus term/Semi thesaurus term
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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.
アデノシンりん酸

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, 
イノシンりん酸

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, 
牛肉

About 牛肉

, 
鶏肉

About 鶏肉

, 
死後硬直

About 死後硬直


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.
イノシン酸

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, 
紫外分光分折

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

About 牛肉

, 
鶏肉

About 鶏肉

, 
死後硬直

About 死後硬直

, 
定量

About 定量


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