Effects of fucoxanthin addition to ground chicken breast meat on lipid and colour stability during chilled storage, before and after cooking.

Effects of fucoxanthin addition to ground chicken breast meat on lipid and colour stability during chilled storage, before and after cooking.

年度2008
業績番号2008231196
研究機関名農業・食品産業技術総合研究機構
タイトルEffects of fucoxanthin addition to ground chicken breast meat on lipid and colour stability during chilled storage, before and after cooking.
著者Keisuke Sasaki (農研機構畜草研)
Kenji Ishihara(水研セ)
Chiaki Oyamada(水研セ)
Akiyuki Sato(北海道中央水試)
Akihiko Fukushi(北海道中央水試)
Tomohiro Arakane(岡山県)
Michiyo Motoyama
Makoto Yamazaki
Mitsuru Mitsumoto
業績種別発表論文
発表誌Asian-Australasian Journal of Animal Sciences,21,1067-1072
課題(1)h.乳肉の美味しさ等の品質に影響を与える因子の解明と新たな評価法の開発
パーマリンクhttps://agriknowledge.affrc.go.jp/RN/3020067422
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