凍結牛肉の解凍後の熟成が食味に及ぼす影響

• Material Type: 記事
• Title: 凍結牛肉の解凍後の熟成が食味に及ぼす影響
• Author/Editor: 柴田,圭子; 安原,安代
• Publication, Distribution, etc.: 日本 : 日本家政学会
• Publication Date: 1996-03-15
• Publication Date (W3CDTF): 1996-03-15
• Alternative Title: Effect of Aging Time after Thawing on the Palatability of Frozen Beef
• Periodical title: 日本家政学会誌
• No. or year of volume/issue: 47(3)
• Volume: 47(3)
• Pages: 213-220
• Text Language Code: ENG
• Alias of Author: SHIBATA,Keiko; YASUHARA,Yasuyo
• Subject Heading: frozen beef; aging time after thawing; texture; water-holding capacity; free amino acids; palatability
• Note (General): 著者所属: 女子栄養大学栄養学部; Affiliation: Department of Nutrition Sciences, Kagawa Nutrition University
• Persistent ID (NDL): info:ndljp/pid/10581146; https://dl.ndl.go.jp/pid/10581146
• Collection: 障害者向け資料
• Collection (Materials For Handicapped People:1): テキストデータ
• Collection (particular): 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > 学術機関 > 学協会; https://dl.ndl.go.jp/collections/B00043
• Acquisition Basis: NII-ELS
• Available (W3CDTF): 2017-08-23
• Date Accepted (W3CDTF): 2017-08-15
• Date Captured (W3CDTF): 2017-08-15
• Format (IMT): application/pdf
• Access Restrictions: インターネット公開
• Availability of remote photoduplication service: 不可
• Periodical Title (Persistent ID (NDL)): info:ndljp/pid/10392802; https://dl.ndl.go.jp/pid/10392802
• Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション; https://dl.ndl.go.jp

• Summary, etc.: To determine the effect of aging time after thawing on the palatability of frozen beef, several objective measurements and sensory evaluations were ma...