Role of intramuscular connective tissue on meat tenderness and tenderization of meat by pressure-heat treatment

Notes on use

Search by Bookstore

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Material Type: 博士論文
Title: Role of intramuscular connective tissue on meat tenderness and tenderization of meat by pressure-heat treatment
Author/Editor: Rusman [著]
Author Heading: Rusman ルスマン
Publication, Distribution, etc.: [Rusman]
Publication Date: [2004]
Publication Date (W3CDTF): 2004
Extent: 1冊
Alternative Title: 筋肉内結合組織が食肉の軟らかさに果たす役割、および加圧-加熱処理による食肉の軟化キンニクナイケツゴウソシキガショクニクノヤワラカサニハタスヤクワリオヨビカアツ - カネツショリニヨルショクニクノナンカ
Degree grantor/type: 新潟大学
Date Granted: 平成16年9月30日
Date Granted (W3CDTF): 2004
Dissertation Number: 甲第2329号
Degree Type: 博士 (学術)
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.: UT51-2005-N480
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): 000008058217
http://id.ndl.go.jp/bib/000008058217
Bibliographic Record Category (NDL): 213