Tenderization Mechanism of Meat during Post-mortem Aging: The Calcium Theory of Meat Tenderization

Details 詳細情報について

• CRID

  1390001205196645888

• NII Article ID

  10021724253

  10020393478

• NII Book ID

  AN00195188

• DOI

  10.2508/chikusan.70.1

• ISSN

  18808255

  00215309

  1346907X

• NDL BIB ID

  4672390

• Web Site

  http://id.ndl.go.jp/bib/4672390

  https://ndlsearch.ndl.go.jp/books/R000000004-I4672390

• Text Lang

  en

• Data Source

  • JaLC
  • NDL
  • Crossref
  • CiNii Articles