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Application of a kiwifruit (Actinidia chinensis) to improve the textural quality on beef Bulgogi treated with hydrostatic pressure
http://hdl.handle.net/10659/2148
http://hdl.handle.net/10659/21489be3dc63-6d47-4840-a585-8ba0c5886b8e
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2011-06-14 | |||||
タイトル | ||||||
タイトル | Application of a kiwifruit (Actinidia chinensis) to improve the textural quality on beef Bulgogi treated with hydrostatic pressure | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
Lee, Eun-Jung
× Lee, Eun-Jung× Oh, Se-Wook× Lee, Nam-Hyouck× Kim, Young-Ho× Lee, Dong-Un× Yamamoto, Katsuhiro× Kim, Yun-Ji |
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書誌情報 |
Korean Journal for Food Science of Animal Resources 巻 29, 号 3, p. 317-324, 発行日 2009-06 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1225-8563 | |||||
出版者 | ||||||
出版者 | Korean Society for Food Science of Animal Resources | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |