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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)
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