Art
J-GLOBAL ID：201602012668350742   Reference number：72A0190366

Effect of ultimate pH upon the water-holding capacity and tenderness of mutton.

マトンのもろさと水和能力に与える最終pHの効果
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Author (3)：
BOUTON P E

About BOUTON P E

, 
HARRIS P V

About HARRIS P V

, 
SHORTHOSE W R

About SHORTHOSE W R


Material：
J Food Sci  (Food Research)

About J Food Sci


Volume： 36  Issue： 3  Page： 435-439  Publication year： 1971 
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)
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.
せん断応力

About せん断応力

, 
筋肉

About 筋肉

, 
水素イオン濃度

About 水素イオン濃度

, 
水和

About 水和

, 
羊肉

About 羊肉


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.
マトン

About マトン


Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
マトン

About マトン

, 
もろさ

About もろさ

, 
水和

About 水和

, 
能力

About 能力

, 
pH

About pH


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