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