DSpace
  Kyoto Women's University   Kyoto Women's University Library English 日本語

Kyoto Women's University Academic Information Repository >
学位論文(Thesis) >
博士論文 >
博士(学術) >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/2725

Title: Characteristics of partially hydrolyzed egg white and its application on pork meat
Authors: Wang, Yu
王, 玉
ワン, ユー
Keywords: 卵白部分加水分解物
乳化特性
肉色
肉の調理損失
収縮率
Issue Date: 15-Mar-2019
URI: http://hdl.handle.net/11173/2725
Academic Degrees and number: 34305博甲54号
Degree-granting date: 2019-03-15
Degree name: 博士(学術)
Degree-granting institutions: 京都女子大学
Appears in Collections:博士(学術)

Files in This Item:

File Description SizeFormat
HK54_Wang.pdf2.01 MBAdobe PDFView/Open
HK54_Wang_a.pdf210.81 kBAdobe PDFView/Open
HK54_Wang_r.pdf208.09 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

DSpace Software Copyright © 2002-2010  Duraspace - Feedback