Studies on the color improvement technique & mechanism with high ZnPP-forming bacteria in dry-cured meat products

Persistent ID (NDL): info:ndljp/pid/11765847

Material type: 博士論文

Author: MD, ASADUZZAMAN

Publisher: Hokkaido University

Publication date: 2020-09-25

Material Format: Digital

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Name of awarding university/degree: 北海道大学,博士(農学)

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Note (General)：: (主査) 准教授若松純一, 教授玖村朗人, 教授高橋昌志, 助教早川徹農学院（共生基盤学専攻）

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Material Type: 博士論文
Title: Studies on the color improvement technique & mechanism with high ZnPP-forming bacteria in dry-cured meat products
Author/Editor: MD, ASADUZZAMAN
Author Heading: MD, ASADUZZAMAN
Publication, Distribution, etc.: Hokkaido University
Publication Date: 2020-09-25
Publication Date (W3CDTF): 2020-09-25
Alternative Title: 乾塩漬食肉製品における高ZnPP形成細菌による色調改善技術とメカニズムに関する研究
Contributor: 若松, 純一
玖村, 朗人
高橋, 昌志
早川, 徹
Degree grantor/type: 北海道大学
Date Granted: 2020-09-25
Date Granted (W3CDTF): 2020-09-25
Dissertation Number: 甲第14206号
Degree Type: 博士(農学)
Conferring No. (Dissertation): 甲第14206号
Text Language Code: eng
NDC: 610
Target Audience: 一般
Note (General): (主査) 准教授若松純一, 教授玖村朗人, 教授高橋昌志, 助教早川徹
農学院（共生基盤学専攻）
DOI: 10.14943/doctoral.k14206
https://doi.org/10.14943/doctoral.k14206
Persistent ID (NDL): info:ndljp/pid/11765847
https://dl.ndl.go.jp/pid/11765847
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 > デジタル化資料 > 博士論文
https://dl.ndl.go.jp/collections/A00014
Acquisition Basis: 博士論文（自動収集）
Date Accepted (W3CDTF): 2021-10-05T14:27:03+09:00
Format (IMT): PDF
Access Restrictions: 国立国会図書館内限定公開
Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
Availability of remote photoduplication service: 可
Periodical Title (URI): http://dx.doi.org/10.14943/doctoral.k14206
http://hdl.handle.net/2115/82719
Is Referenced By (URI): http://hdl.handle.net/2115/79471
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