Meat tenderization by proteolytic enzymes and calcium chloride after osmotic dehydration

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Material Type: 博士論文
Title: Meat tenderization by proteolytic enzymes and calcium chloride after osmotic dehydration
Author/Editor: Gerelt Borjigin [著]
Author Heading: 格日勒図グリルト
Publication, Distribution, etc.: [Gerelt Borjigin]
Publication Date: [2002]
Publication Date (W3CDTF): 2002
Extent: 1冊
Alternative Title: 浸透圧脱水後のタンパク質分解酵素および塩化カルシウムによる食肉の軟化シントウアツダッスイゴノタンパクシツブンカイコウソオヨビエンカカルシウムニヨルショクニクノナンカ
Degree grantor/type: 新潟大学
Date Granted: 平成14年3月26日
Date Granted (W3CDTF): 2002
Dissertation Number: 甲第1935号
Degree Type: 博士 (学術)
Note (Dissertation): 博士論文
Place of Publication (Country Code): JP
Text Language Code: eng
Alias of Author: Gerelt Borjigin
NDLC: UT51
Note (General): 博士論文
Holding library: 国立国会図書館
Call No.: UT51-2002-Q263
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): 000003996847
http://id.ndl.go.jp/bib/000003996847
Bibliographic Record Category (NDL): 213