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内因性筋肉成分による食肉のヘム色素安定化とその機能
内因性筋肉成分による食肉のヘム色素安定化とその機能
Paper
図書
坂田, 亮一, 麻布大学
1997-1998
<Y151-H09660292>
National Diet Library
Subject Heading
食肉 ヘム色素 ビタミンE 変色
色調保持
脂質酸化 塩漬肉色素 亜硝酸塩
肉色が赤い魚類の色調劣化を遅延させる養殖方法の新開発
肉色が赤い魚類の色調劣化を遅延させる養殖方法の新開発
Digital
文書・図像類
塚正, 泰之
近畿大学リエゾンセンター
近畿大学研究成果シーズ
p.1-1
Other Libraries in Japan
Subject Heading
養殖 回遊性魚類
色調保持
絶食 グリコーゲン
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