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博士論文

Effects of high hydrostatic pressure with reducing sodium chloride and sodium phosphate on physicochemical properties, microstructure, and sensory evaluation of beef gels

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Effects of high hydrostatic pressure with reducing sodium chloride and sodium phosphate on physicochemical properties, microstructure, and sensory evaluation of beef gels

Persistent ID (NDL)
info:ndljp/pid/11525976
Material type
博士論文
Author
Maksimenko, Anastasiia Aleksandrovna
Publisher
-
Publication date
2019-09-20
Material Format
Digital
Capacity, size, etc.
-
Name of awarding university/degree
新潟大学,博士(農学)
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Notes on use

Note (General):

新大院博(農)甲第195号開始ページ : 1終了ページ : 158

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Digital

Material Type
博士論文
Author/Editor
Maksimenko, Anastasiia Aleksandrovna
Publication Date
2019-09-20
Publication Date (W3CDTF)
2019-09-20
Alternative Title
牛肉ゲルの理化学的特性,微細構造ならびに官能評価に及ぼす食塩およびリン酸塩低減・高静水圧処理の影響
Degree grantor/type
新潟大学
Date Granted
2019-09-20
Date Granted (W3CDTF)
2019-09-20
Dissertation Number
甲第4663号