加熱肉製品の色調に対する亜硝酸塩、リジン及びアルギニンの効果について


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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/13341

Title:	加熱肉製品の色調に対する亜硝酸塩、リジン及びアルギニンの効果について
Other Titles:	Contribution of Nitrite, Lysine and Arginine to the Color of Cooked Cured Meat Products.
Authors:	竹岡, 良孝¹ Browse this author
	長橋, 隆雄² Browse this author
	安井, 勉³ Browse this author
Authors(alt):	TAKEOKA, Yoshitaka¹
	NAGAHASHI, Takao²
	YASUI, Tsutomu³
Issue Date:	25-Feb-1977
Publisher:	北海道大学農学部附属農場
Journal Title:	北海道大学農学部農場研究報告
Journal Title(alt):	Research bulletin of the University Farm Hokkaido University
Volume:	20
Start Page:	64
End Page:	72
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/13341
Appears in Collections:	北海道大学農場研究報告 = Research bulletin of the University Farm Hokkaido University > 第20号

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