数種の食物繊維と乳酸の添加が低食塩豚肉パティの諸性状に及ぼす影響 : とくに筋原繊維収縮率について

Saved in:
Bibliographic Details
Published inIshikawa-ken Nōgyō Tanki Daigaku kenkyū hōkoku no. 20; pp. 69 - 73
Main Authors 加藤, 啓介, 中村, 誠
Format Journal Article
LanguageJapanese
Published 01.12.1990
Online AccessGet full text
ISSN0389-9977

Cover

More Information
Bibliography:491971
ZZ00013976
ISSN:0389-9977