Studies on the color improvement of meat products using LAB that form ZnPP aerobically and the formation mechanism


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Please use this identifier to cite or link to this item:https://doi.org/10.14943/doctoral.k14370

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Title:	Studies on the color improvement of meat products using LAB that form ZnPP aerobically and the formation mechanism
Other Titles:	好気的にZnPPを形成する乳酸菌を用いた食肉製品の色調改善技術とそのメカニズムに関する研究
Authors:	Alam, Md. Kauser-Ul Browse this author
Issue Date:	25-Mar-2021
Publisher:	Hokkaido University
Conffering University:	北海道大学
Degree Report Number:	甲第14370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, 教授小林泰男, 助教早川徹
Degree Affiliation:	農学院（共生基盤学専攻）
Type:	theses (doctoral)
URI:	http://hdl.handle.net/2115/81082
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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