Changes in water-holding capacity and textural properties of chicken gizzard stored at 4℃
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概要
- 論文の詳細を見る
- 2010-06-01
著者
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Muguruma Michio
Faculty Of Agriculture Miyazaki University
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Muguruma Michio
Laboratory Of Food Science And Nutrition Department Of Biochemistry And Applied Biosciences Faculty
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Kawahara Satoshi
Laboratory Of Food Science And Nutrition Department Of Biochemistry And Applied Biosciences Faculty
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Kawahara Satoshi
Univ. Miyazaki
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Kawahara Satoshi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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Muguruma M
Kyushu Univ. Fukuoka
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AHHMED Abdulatef
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki
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Ahhmed Abdulatef
Laboratory Of Food Science And Nutrition Department Of Biochemistry And Applied Biosciences Faculty
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Ahhmed Abdulatef
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture University Of Miyazaki
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MUGURUMA Michio
Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki
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Tomisaka Yoshito
Interdisciplinary Graduate School Of Agriculture And Engineering Faculty Of Agriculture University Of Miyazaki
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TABATA Shoji
Dapartment of Animal and Marine, Bioresource Science Faculty of Agriculture, Graduate School, Kyushu University
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Tabata Shoji
Minami Nippon Dairy Co‐op Co‐ltd Miyakonojo Jpn
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Muguruma Michio
Interdisciplinary Graduate School Of Agriculture And Engineering University Of Miyazaki
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河原 聡
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki
関連論文
- 宮崎の中華店のチャーシュウ中の脂質過酸化由来有毒アルデヒド, 4-ヒドロキシノネナール含量
- 水産練り製品中の脂質過酸化由来有毒アルデヒド, 4-ヒドロキシヘキセナール及びマロンアルデヒド含量の変動
- 魚肉および畜肉の貯蔵加工過程における有毒アルデヒド,4-ヒドロキシアルケナールの生成を抑制する食塩の役割
- 水産および畜産練り製品製造過程における有毒アルデヒド,4-ヒドロキシアルケナールの生成を抑制する食塩の役割
- 魚肉および畜肉貯蔵中における脂質過酸化由来有毒アルデヒド、4-ヒドロキシアルケナール生成の食塩添加による抑制
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