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Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase
http://hdl.handle.net/10458/5515
http://hdl.handle.net/10458/5515dcffc2cb-be2d-4e34-a874-b649d6b79da0
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2020-06-21 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
キーワード | Texture, Chicken, Beef, Transglutaminase, Breaking strength, Crosslinking | |||||
資源タイプ | ||||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
著者 |
河原, 聡
× 河原, 聡× 太田, 一良× 中出, 浩二× 添田, 孝彦× 六車, 三治男× Abdulatef, M. Ahhmed× 中出, 浩二× Soeda, Takahiko |
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書誌情報 |
Meat Science 巻 76, 号 3, p. 455-462, 発行日 2007-07 |
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出版者 | ||||||
出版者 | Elsevier | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 03091740 | |||||
著者版フラグ | ||||||
出版タイプ | VoR |