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

Related materials as well as pre- and post-revision versions

Search by Bookstore

This page shows libraries in Japan other than the National Diet Library that hold the material.

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

CiNii Research
Search Service
Paper
You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
Check the holdings of this book

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: 図書
Title: 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: ニュウユライペプチドニクセイヒンニオケルハッショクソクシンキコウトレオロジートクセイチョウセツキコウノカイメイ
Author/Editor: 研究代表者六車三治男
Author Heading: 六車, 三治男ムグルマ, ミチオ
https://ci.nii.ac.jp/author/DA13512559
Publication, Distribution, etc.: [宮崎大学]
Publication Date: 2002.3
Publication Date (W3CDTF): 2002
Size: 30cm
Alternative Title: Effects of milk protein peptides on acceleration of color formation and regulation of rheology property in meat products and their mechanisms
Place of Publication (Country Code): ja
NDC 9th ed.: 648.24 : Animal industry
Target Audience: 一般
Related Material: 科学研究費補助金(基盤研究(B)(2))研究成果報告書
https://cir.nii.ac.jp/crid/1130000796573175552
Related Material (URI): https://ci.nii.ac.jp/ncid/BA56910524#entity
Periodical Title: 科学研究費補助金(基盤研究(B)(2))研究成果報告書
https://cir.nii.ac.jp/crid/1130000796573175552
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BA56910524 : BA56910524