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チーズホエイと醤油用酵母の使用が鶏肉発酵調味料の品質特性に与える影響.

Authors :
舩津保浩
西岡優菜
前田尚之
田中 彰
吉川修司
早坂浩史
栃原孝志
竹田保之
Source :
Nihon Chikusan Gakkaiho; 2023, Vol. 94 Issue 2, p219-229, 11p
Publication Year :
2023

Abstract

<i>Copyright of Nihon Chikusan Gakkaiho is the property of Japanese Society of Animal Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Japanese
ISSN :
1346907X
Volume :
94
Issue :
2
Database :
Complementary Index
Journal :
Nihon Chikusan Gakkaiho
Publication Type :
Academic Journal
Accession number :
164786852