Effects of milk protein peptides on acceleration of color formation and regulation of rheology property in meat products and their mechanisms : 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

Effects of milk protein peptides on acceleration of color formation and regulation of rheology property in meat products and their mechanisms : 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

Call No. (NDL): Y151-H11556049
Bibliographic ID of National Diet Library: 000007081099

Material type: 図書

Author: 六車, 三治男, 宮崎大学

Publisher: -

Publication date: 1999-2001

Material Format: Paper

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Note (General)：: 文部省科学研究費補助金研究成果報告書

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Paper

Material Type: 図書
Title: Effects of milk protein peptides on acceleration of color formation and regulation of rheology property in meat products and their mechanisms : 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
Title Transcription: Effects of milk protein peptides on acceleration of color formation and regulation of rheology property in meat products and their mechanisms
Author/Editor: 六車, 三治男, 宮崎大学
Author Heading: 六車, 三治男ムグルマ, ミチオ
Publication Date: 1999-2001
Publication Date (W3CDTF): 1999
Extent: 冊
Additional Title: 研究種目基盤研究(B)
Subject Heading: 乳ペプチドニユウペプチド
肉製品ニクセイヒン
食感シヨクカン
発色ハツシヨク
リン酸塩リンサンエン
アレルゲンアレルゲン
亜硝酸塩アシヨウサンエン
安全性アンゼンセイ
NDLC: Y151
Note (General): 文部省科学研究費補助金研究成果報告書
Research Project No. of Grants-in-Aid for Scientific Research: 11556049
Holding library: 国立国会図書館
Call No.: Y151-H11556049
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): 000007081099
http://id.ndl.go.jp/bib/000007081099
Bibliographic Record Category (NDL): 214