Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Color Stability during Chilled Storage ,before and after Cooking

Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Color Stability during Chilled Storage ,before and after Cooking

年度2008
研究機関名北海道立中央水産試験場
発表業績Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Color Stability during Chilled Storage ,before and after Cooking
発表(発明)者所属1(独)畜産草地研究所、2(独)中央水産研究所、3北海道立中央水産試験場、4北海道立釧路水産試験場
発表(発明)者氏名佐々木啓介1、石原健司2、福士暁彦3、佐藤暁之4
発表誌,巻(号),掲載頁(最初の頁~最終の頁),発行年月/出願年月日,出願番号Asian-Aust. J.Anim. Sci.,21(7),1067-1072,2008
業績種別発表業績
発表誌Asian-Aust. J.Anim. Sci.,21(7),1067-1072,2008
パーマリンクhttps://agriknowledge.affrc.go.jp/RN/3020111946
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