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宮崎の中華店のチャーシュウ中の脂質過酸化由来有毒アルデヒド, 4-ヒドロキシノネナール含量
http://hdl.handle.net/10458/1895
http://hdl.handle.net/10458/1895e0899d84-dabe-4502-9a64-0efbceeac326
名前 / ファイル | ライセンス | アクション |
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KJ00005104341.pdf (170.7 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2009-02-28 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Lipid Peroxidation-derived Toxic Aldehyde, 4-Hydroxynonenal Contents in Roast Pork of Some Chinese Restaurants in Miyazaki | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 宮崎の中華店のチャーシュウ中の脂質過酸化由来有毒アルデヒド, 4-ヒドロキシノネナール含量 | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 4-ヒドロキシノネナール含量, チャーシュウ, チオバルビツール酸反応物質, 脂質含量 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | 4-Hydroxynonenal, Roast Pork, Thiobarbituric acid reactive substances, Total lipid | |||||
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 | |||||
その他(別言語等)のタイトル | ||||||
その他のタイトル | ミヤザキ ノ チュウカテン ノ チャーシュウチュウ ノ シシツカサンカ ユライ ユウドク アルデヒド, 4-ヒドロキシ ノ ネナール ガンリョウ | |||||
著者 |
境, 正
× 境, 正× 河原, 聡 |
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書誌情報 |
ja : 宮崎大学農学部研究報告 en : Bulletin of the Faculty of Agriculture University of Miyazaki 巻 55, p. 83-86, 発行日 2009-01-30 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 宮崎大学農学部 | |||||
出版者 | ||||||
言語 | en | |||||
出版者 | Faculty of Agriculture, University of Miyazaki | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 05446066 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00236503 | |||||
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 |