Abstract
パイナップル果汁の注入が日本短角種牛肉のテクスチャーおよび保水性に及ぼす影響
Published Version (Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
https://doi.org/10.2508/chikusan.87.389
Copy DOIJournal: Nihon Chikusan Gakkaiho | Publication Date: Jan 1, 2016 |
License type: partially-free |
パイナップル果汁の注入が日本短角種牛肉のテクスチャーおよび保水性に及ぼす影響
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.