Stability of heme pigment and color formation in meat products : Effects of vitamin E, carnosine and milk protein hydrolysates

• SAKATA R

収録刊行物

• Proceedings of 45th International Congress of Meat Science and Technology, 1999

  Proceedings of 45th International Congress of Meat Science and Technology, 1999 1999

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• CRID: 1573105975439154688
• NII論文ID: 10021721972
• データソース種別:
  • CiNii Articles