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Comparative study of the heat-induced gelation of chicken breast and leg actomyosins affected by FeCl_3
http://hdl.handle.net/10659/910
http://hdl.handle.net/10659/910bdaff9d9-6367-4df4-87de-185f35ada682
名前 / ファイル | ライセンス | アクション |
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S-20-1-5.pdf (1.2 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2009-03-26 | |||||
タイトル | ||||||
タイトル | Comparative study of the heat-induced gelation of chicken breast and leg actomyosins affected by FeCl_3 | |||||
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 | departmental bulletin paper | |||||
著者 |
LIU, Xi
× LIU, Xi× ISHIOROSHI, Makoto× SAMEJIMA, Kunihiko |
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著者(ヨミ) | ||||||
姓名 | [リュウ, キ] | |||||
著者(ヨミ) | ||||||
姓名 | イシオロシ, マコト | |||||
著者(ヨミ) | ||||||
姓名 | サメジマ, クニヒコ | |||||
著者別名 | ||||||
姓名 | 劉, 煕 | |||||
著者別名 | ||||||
姓名 | 石下, 真人 | |||||
著者別名 | ||||||
姓名 | 鮫島, 邦彦 | |||||
著者所属 | ||||||
中国長春農牧大学 | ||||||
著者所属 | ||||||
酪農学園大学食品科学科(肉製品製造学) | ||||||
著者所属 | ||||||
酪農学園大学食品科学科(肉製品製造学) | ||||||
著者所属(その他) | ||||||
Changchun University of Agriculture and Animal Sciences, China | ||||||
著者所属(その他) | ||||||
Department of Food Science (Meat Science and Technology), Rakuno Gakuen University | ||||||
著者所属(その他) | ||||||
Department of Food Science (Meat Science and Technology), Rakuno Gakuen University | ||||||
書誌情報 |
酪農学園大学紀要. 自然科学編 巻 20, 号 1, p. 5-14, 発行日 1995-10 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0388-001X(print) | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00247860 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
出版者 | ||||||
出版者 | 酪農学園大学 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Bulletin |