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Studies on the color improvement technique & mechanism with high ZnPP-forming bacteria in dry-cured meat products [an abstract of dissertation and a summary of dissertation review]

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/79471

Title: Studies on the color improvement technique & mechanism with high ZnPP-forming bacteria in dry-cured meat products [an abstract of dissertation and a summary of dissertation review]
Other Titles: 乾塩漬食肉製品における高ZnPP形成細菌による色調改善技術とメカニズムに関する研究 [論文内容及び審査の要旨]
Authors: MD, ASADUZZAMAN Browse this author
Issue Date: 25-Sep-2020
Conffering University: 北海道大学
Degree Report Number: 甲第14206号
Degree Level: 博士
Degree Discipline: 農学
Examination Committee Members: (主査) 准教授 若松 純一, 教授 玖村 朗人, 教授 高橋 昌志, 助教 早川 徹
Degree Affiliation: 農学院(共生基盤学専攻)
Rights: https://creativecommons.org/licenses/by/4.0/
Type: theses (doctoral - abstract and summary of review)
URI: http://hdl.handle.net/2115/79471
Appears in Collections:課程博士 (Doctorate by way of Advanced Course) > 農学院(Graduate School of Agriculture)
学位論文 (Theses) > 博士 (農学)

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