Art

J-GLOBAL ID：201702265295536457   Reference number：17A0173341

Research on Identification Method of Pig-derived Conponents in Meat Products based on Difference in Fatty Acid

脂肪酸差異に基づく肉製品中のブタ成分同定法の研究【JST・京大機械翻訳】

Author (5)： Ma Lingfei (College of Geography and Environmental Science, Northwest Normal University) ,  Zhou Wei (College of Geography and Environmental Science, Northwest Normal University) ,  Zhang Yaheng (Central Laboratory of Technical Center of Gansu Entry-Exit Inspection and Quarantine Bureau) ,  Lei Chunni (Central Laboratory of Technical Center of Gansu Entry-Exit Inspection and Quarantine Bureau) ,  Zhou Xiaoping (College of Geography and Environmental Science, Northwest Normal University)
Material： Fenxi Ceshi Xuebao  (Journal of Instrumental Analysis)
Volume： 35  Issue： 10  Page： 1295-1300  Publication year： 2016 
JST Material Number： C2395A  ISSN： 1004-4957  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： A technique for the analysis o...

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Thesaurus term： fats and oils ,  *meat product ,  retention time ,  detection method ,  mass spectrum ,  fingerprint ,  statistical analysis ,  *fatty acid ,  gas chromatography
Semi thesaurus term： 前景 , 【Automatic Indexing@JST】

Author keywords (4)： fatty acid ,  pork ,  identification ,  gas chromatography (GC)

JST classification (1)： Meat products  (FJ12033F)

Terms in the title (6)： 脂肪酸 ,  差異 ,  肉製品 ,  ブタ ,  同定法 ,  研究