The Effect of Heat-Denaturation on Lipid Peroxidation Activity of Myoglobin in Foods

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The Effect of Heat-Denaturation on Lipid Peroxidation Activity of Myoglobin in Foods

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CONTENTS
p1
Introduction
p5
Purpose of the Research
p16
CHAPTER I Pro-oxidant Activity of Heat-Denatured Myoglobin during the First Stage of the Lipid Oxidation
p17
Background
p17

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Material Type: 博士論文
Title: The Effect of Heat-Denaturation on Lipid Peroxidation Activity of Myoglobin in Foods
Author/Editor: Adrian Berisha [著]
Author Heading: Adrian Berisha アドリアンベリシャ
Publication, Distribution, etc.: [Adrian Berisha]
Publication Date: 1999
Publication Date (W3CDTF): 1999
Extent: 1冊
Alternative Title: ミオグロビンの加熱変性が食品における脂質過酸化活性に与える影響ミオグロビンノカネツヘンセイガショクヒンニオケルシシツカサンカカッセイニアタエルエイキョウ
Degree grantor/type: 東北大学
Date Granted: 平成12年3月23日
Date Granted (W3CDTF): 2000
Dissertation Number: 甲第7530号
Degree Type: 博士 (農学)
Note (Dissertation): 博士論文
Place of Publication (Country Code): JP
Text Language Code: eng
NDLC: UT51
Note (General): 博士論文
Holding library: 国立国会図書館
Call No.: UT51-2000-S735
Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 000000394212
http://id.ndl.go.jp/bib/000000394212
Bibliographic Record Category (NDL): 213