Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages
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概要
- 論文の詳細を見る
- 2012-05-01
著者
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Han Kyu-ho
農業･食品産業技術総合研究機構北海道農業研究センター 北海道畑輪作研究チーム
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Han Kyu-ho
岩手大学 大学院連合農学研究科
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FUKUSHIMA Michihiro
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medici
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SEKIKAWA Mitsuo
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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島田 謙一郎
帯広畜産大学畜産科学科
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Shimada Ken-ichiro
Graduate School Of Global Information And Telecommunications Studies Waseda University
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Sekikawa Mitsuo
Dep. Of Animal Sci. Obihiro Univ. Of Agriculture And Veterinary Medicine
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Sekikawa Mitsuo
Department Of Agriculture And Life Science Obihiro University Of Agriculture And Veterinary Medicine
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Shimada Kenichiro
Department Of Food Science Obihiro University Of Agriculture And Veterinary Medicine
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Shimada Ken-ichiro
Department Of Food Science Obihiro University Of Agriculture And Veterinary Medicine
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Han Kyu-ho
Department Of Food Science Obihiro University Of Agriculture And Veterinary Medicine
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Fukushima Michihiro
Department Of Food Science Obihiro University Of Agriculture And Veterinary Medicine
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Sekikawa Mistuo
Department Of Animal And Food Hygiene Obihiro University Of Agriculture And Veterinary Medicine
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JAYAWARDANA Barana
Department of Animal Science, Faculty of Agriculture, University of Peradeniya
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YANAGIHARA Maki
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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Yanagihara Maki
Department Of Food Science Obihiro University Of Agriculture And Veterinary Medicine
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HAN Kyu-Ho
Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine
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