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Effects of high hydrostatic pressure with reducing sodium chloride and sodium phosphate on physicochemical properties, microstructure, and sensory evaluation of beef gels
http://hdl.handle.net/10191/00051701
http://hdl.handle.net/10191/00051701b31e1e17-db6b-4ebf-9509-17b1f6c307c6
名前 / ファイル | ライセンス | アクション |
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2020-07-02 | |||||
タイトル | ||||||
タイトル | Effects of high hydrostatic pressure with reducing sodium chloride and sodium phosphate on physicochemical properties, microstructure, and sensory evaluation of beef gels | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_46ec | |||||
タイプ | thesis | |||||
その他のタイトル | ||||||
その他のタイトル | 牛肉ゲルの理化学的特性,微細構造ならびに官能評価に及ぼす食塩およびリン酸塩低減・高静水圧処理の影響 | |||||
著者 |
Maksimenko, Anastasiia Aleksandrovna
× Maksimenko, Anastasiia Aleksandrovna |
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書誌情報 | p. 1-158 | |||||
著者版フラグ | ||||||
値 | ETD | |||||
学位名 | ||||||
学位名 | 博士(農学) | |||||
学位授与機関 | ||||||
学位授与機関名 | 新潟大学 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2019-09-20 | |||||
学位授与番号 | ||||||
学位授与番号 | 13101甲第4663号 | |||||
学位記番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 新大院博(農)甲第195号 |