Identification of Taste-Active Components in the Meat of Japanese Native Chicken,Hinai-dori and Broiler,and Effect of Feeding Treatments on Taste-Active Components
Bibliographic Information
- Other Title
-
- Identification of Taste-Active Componen
- 比内鶏及びブロイラー肉の呈味有効成分の特定ならびに呈味有効成分に及ぼす飼養条件の影響
Search this article
Journal
-
- 新潟大学農学部研究報告 = Bulletin of the Faculty of Agriculture, Niigata University
-
新潟大学農学部研究報告 = Bulletin of the Faculty of Agriculture, Niigata University 50 (2), 99-158, 1998-03
新潟 : 新潟大学農学部
- Tweet
Details 詳細情報について
-
- CRID
- 1520853835406901504
-
- NII Article ID
- 110000300789
-
- NII Book ID
- AN00183393
-
- ISSN
- 03858634
-
- NDL BIB ID
- 4425172
-
- Text Lang
- en
-
- NDL Source Classification
-
- ZR7(科学技術--農林水産--農産)
-
- Data Source
-
- NDL Search
- CiNii Articles