Studies on Physicochemical Characteristics of Red Pigments in Meat Products
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概要
- 論文の詳細を見る
- 2000-01-25
著者
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SAKATA Ryoichi
School of Veterinary Medicine, Azabu University
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Sakata Ryoichi
School Of Veterinary Medicine Azabu University
関連論文
- Identification of a novel Bacillus species isolated from Calculus Bovis
- A study of in vivo antihypertensive properties of enzymatic hydrolysate from chicken leg bone protein
- The development of angiotensin I-converting enzyme inhibitor derived from chicken bone protein
- Anti-microbial Action against Verotoxigenic Escherichia coli O157:H7 of Nitric Oxide Derived from Sodium Nitrite
- Effect of organic acids on the microbial quality of Taiwanese-style sausages
- Studies on Physicochemical Characteristics of Red Pigments in Meat Products
- Studies on Physicochemical Characteristics of Red Pigments in Meat Products
- Electron paramagnetic resonance analysis of liver and serum in Sprague-Dawley rats exposed subchronically to coplanar pentachlorobiphenyl-congener 3,3',4,4',5
- Determination of angiotensin-I converting enzyme inhibitory peptides in chicken leg bone protein hydrolysate with alcalase
- Study on bioactive compounds of in vitro cultured Calculus Suis and natural Calculus Bovis^1