المؤلفون: Mizuho NAKAI, Moeno NISHIYAMA, Takayuki MURAMOTO, 中井 瑞歩, 村元 隆行, 西山 萌乃

المصدر: 日本畜産学会報 / Nihon Chikusan Gakkaiho. 2020, 91(2):127

المؤلفون: M.C. Utrilla, A. Garcia Ruiz, A. Soriano

المصدر: Italian Journal of Food Science, Vol 27, Iss 4, Pp 443-449 (2015)

مصطلحات موضوعية: dry-ripened venison sausage, olive oil, acceptance test, preference test, quantitative descriptive sensory analysis, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456, Public aspects of medicine, RA1-1270, Science (General), Q1-390

وصف الملف: electronic resource

Relation: http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/376; https://doaj.org/toc/1120-1770

URL الوصول: https://doaj.org/article/518f8025f4e74c2581ae61050390dff4

المصدر: 日本畜産学会報. 91(2):127-130

مصطلحات موضوعية: texture property, water holding capacity, テクスチャー特性, 鹿肉ソーセージ, venison sausage, ばらけにくさ, 保水性, deformation resistance

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=jairo_______::0f98dd7ac1df505ce11d4715bece1306
https://iwate-u.repo.nii.ac.jp/records/15185

المؤلفون: 中井, 瑞歩, 91613, 西山, 萌乃, 91614, 村元, 隆行, 91615

مصطلحات موضوعية: ばらけにくさ, テクスチャー特性, 鹿肉ソーセージ, 保水性, deformation resistance, texture property, venison sausage, water holding capacity

وصف الملف: application/pdf

Relation: 日本畜産学会報; 91; 127; 130; The Japanese journal of zootechnical science; AN00195188; https://iwate-u.repo.nii.ac.jp/record/15185/files/zssj-v91n2p127-130.pdf

الاتاحة: https://iwate-u.repo.nii.ac.jp/record/15185/files/zssj-v91n2p127-130.pdf