Your browser doesn't support javascript.
loading
Retort beef aroma that gives preferable properties to canned beef products and its aroma components.
Migita, Koshiro; Iiduka, Takao; Tsukamoto, Kie; Sugiura, Sayuri; Tanaka, Genichiro; Sakamaki, Gousuke; Yamamoto, Yasufumi; Takeshige, Yusuke; Miyazawa, Toshio; Kojima, Ayako; Nakatake, Tomoko; Okitani, Akihiro; Matsuishi, Masanori.
Afiliação
  • Migita K; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Iiduka T; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Tsukamoto K; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Sugiura S; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Tanaka G; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Sakamaki G; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Yamamoto Y; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Takeshige Y; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Miyazawa T; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Kojima A; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Nakatake T; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Okitani A; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Matsuishi M; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
Anim Sci J ; 88(12): 2050-2056, 2017 Dec.
Article em En | MEDLINE | ID: mdl-28752557
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pirazinas / Bovinos / Manipulação de Alimentos / Conservação de Alimentos / Produtos da Carne / Odorantes Limite: Animals Idioma: En Revista: Anim Sci J Assunto da revista: MEDICINA VETERINARIA Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Japão País de publicação: Austrália
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pirazinas / Bovinos / Manipulação de Alimentos / Conservação de Alimentos / Produtos da Carne / Odorantes Limite: Animals Idioma: En Revista: Anim Sci J Assunto da revista: MEDICINA VETERINARIA Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Japão País de publicação: Austrália