加熱食肉製品の発色に及ぼす乳清タンパク質酵素分解物の促進効果とその機構

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Material Type: 記事
Title: 加熱食肉製品の発色に及ぼす乳清タンパク質酵素分解物の促進効果とその機構
Author/Editor: 坂田亮一
森田英利
乗松毅他
Author Heading: 坂田亮一
森田英利
乗松毅
Periodical title: 日本養豚学会誌 = The Japanese journal of swine science
No. or year of volume/issue: 38(3) 2001.9
Volume: 38
Issue: 3
Pages: 115～124
Publication date of volume/issue (W3CDTF): 2001-09
ISSN (Periodical Title): 0913-882X
ISSN-L (Periodical Title): 0913-882X
Publication (Periodical Title): 海老名 : 日本養豚学会
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: Color formation
Nitrite
Peptides
Pork sausage
Whey protein hydrolysate
NDLC: ZR22
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z18-1082
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 5918404
http://id.ndl.go.jp/bib/5918404
Bibliographic Record Category (NDL): 632