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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Md_Asaduzzaman_abstract.pdf	論文内容の要旨	56.12 kB	PDF	View/Open
Md_Asaduzzaman_review.pdf	審査の要旨	124.84 kB	PDF	View/Open

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

Related Items in HUSCAP:

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
Publisher:	Hokkaido University
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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