Art

J-GLOBAL ID：201702245422137408   Reference number：17A0169922

Effects of two preservatives on quality of chilled duck breast meat

冷蔵の品質に及ぼす2つの保蔵剤の影響を研究した。【JST・京大機械翻訳】

Author (6)： Zhang Zhiqiang (Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejian Province, Ningbo University) ,  Sun Yangying (Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejian Province, Ningbo University) ,  Pan Daodong (Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejian Province, Ningbo University) ,  Wang Lei (Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejian Province, Ningbo University) ,  Shao Xingfeng (Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejian Province, Ningbo University) ,  Yang Xuesong (Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejian Province, Ningbo University)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 18  Page： 324-328,335  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Extending the shelf life of ea...

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Thesaurus term： dipping ,  coliform group ,  *refrigeration ,  colony(community) ,  shelf life ,  *quality ,  sensory test ,  *preservation
Semi thesaurus term： 揮発性塩基窒素 ,  細菌負荷 ,  微生物指標 ,  むね肉 , 【Automatic Indexing@JST】

Author keywords (5)： chilled duck breast meat ,  sodium tripolyphosphate ,  acetic acid ,  sodium erythorbate ,  preservation

JST classification (1)： Animal aquatic foods  (FJ13020C)

Terms in the title (3)： 冷蔵 ,  保蔵 ,  研究