乳由来ペプチドの肉製品における発色促進機構とレオロジー特性調節機構の解明

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Material Type: 規格・テクニカルリポート類
Title: 乳由来ペプチドの肉製品における発色促進機構とレオロジー特性調節機構の解明
Author/Editor: 六車, 三治男
Alternative Title: Effects of milk protein peptides on acceleration of color formation and regulation of rheology property in meat products and their mechanisms
Subject Heading: Color Formation, Meat Product, Milk Peptide, Nitrite, Phosphate, Rheology, Safety, Transglutaminase
アレルゲン, トランスグルタミナーゼ, リン酸塩, 乳ペプチド, 亜硝酸塩, 安全性, 発色, 肉製品, 食感
Target Audience: 一般
Note (General): 出版タイプ： VoR
平成11年度~平成13年度科学研究費補助金(基盤研究(B)(2))研究成果報告書
Access Restrictions: インターネット公開
Related Material: http://hdl.handle.net/10458/2960
http://hdl.handle.net/10458/2960
Data Provider (Database): 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）
https://irdb.nii.ac.jp
Original Data Provider (Database): 宮崎大学 : 宮崎大学学術情報リポジトリ