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Effects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking
Effects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Effects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking / Keisuke sasaki
- 형태사항
- pp. 1067-1072
- 키워드
- EFFECTS FUCOXANTHIN ADDITION GROUND CHOUND CHICKEN BREAST MEAT LIPID COLOUR STABILITY CHILLED STORAGE COOKING
- 기타저자
- Keisuke sasaki
- 모체레코드
- 모체정보확인
- Control Number
- shingu:250629
MARC
008080708s2008 US a a ENG■022 ▼a10112367
■245 ▼aEffects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking▼dKeisuke sasaki
■300 ▼app. 1067-1072
■653 ▼aEFFECTS▼aFUCOXANTHIN▼aADDITION▼aGROUND▼aCHOUND▼aCHICKEN▼aBREAST▼aMEAT▼aLIPID▼aCOLOUR▼aSTABILITY▼aCHILLED▼aSTORAGE▼aCOOKING
■7001 ▼aKeisuke sasaki
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2008년 7월호 (제21권 7호)▼d2008, 07
■URL ▼ahttp://www.ajas.info
■SIS ▼aS034112▼b64636▼h3▼s2▼fD
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