KANG Chang | Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kyushu University
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- 同名の論文著者
- Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kyushu Universityの論文著者
Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kyushu University | 論文
- Relationship between the Emulsifying Capacity of Cheese and the Size of Casein during Ripening
- Irrigation of Rabbit ""Ghost"" Single Fibers with Myosin from Normal and PSE Porcine Muscle
- Effect of Porcine Muscle Conditions on the Color of Cooked Cured Meat Products
- Relationship between Endogenous Factor and Decrease in Color Formation of Low Quality Pork
- Myosin ATPase and Acto-Heavy Meromyosin ATPase in Normal and in Pale, Soft and Exudative (PSE) Porcine Muscle