对《牛肉干腌过程中游离氨基酸含量和硬度的变化》的更正
Correction to: Changes in free amino acid content and hardness of beef while dry-aging with .
作者信息
Hanagasaki Takashi, Asato Naokazu
机构信息
Okinawa Prefectural Industrial Technology Center, 12-2 Suzaki, Uruma City, Okinawa 904-2234 Japan.
3Present Address: Okinawa Prefectural Agricultural Research center, 820 Makabe, Itoman City, Okinawa 901-0336 Japan.
出版信息
J Anim Sci Technol. 2018 Sep 14;60:21. doi: 10.1186/s40781-018-0179-3. eCollection 2018.
Abstract
[This corrects the article DOI: 10.1186/s40781-018-0176-6.].
摘要
[本文更正了文章的数字对象标识符：10.1186/s40781-018-0176-6。]
相似文献
1
Correction to: Changes in free amino acid content and hardness of beef while dry-aging with .对《牛肉干腌过程中游离氨基酸含量和硬度的变化》的更正
J Anim Sci Technol. 2018 Sep 14;60:21. doi: 10.1186/s40781-018-0179-3. eCollection 2018.
2
Changes in free amino acid content and hardness of beef while dry-aging with : Changes in the quality of beef while dry-aging with .牛肉干腌过程中游离氨基酸含量和硬度的变化：牛肉干腌过程中品质的变化。
J Anim Sci Technol. 2018 Jul 26;60:19. doi: 10.1186/s40781-018-0176-6. eCollection 2018.
3
Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes.冲绳产牛肉在干腌和湿腌过程中游离氨基酸和硬度的变化。
J Anim Sci Technol. 2018 Sep 25;60:23. doi: 10.1186/s40781-018-0180-x. eCollection 2018.
4
Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics.日本干式熟成牛肉：微生物组鉴定及其对产品特性的影响。
Food Res Int. 2021 Feb;140:110020. doi: 10.1016/j.foodres.2020.110020. Epub 2020 Dec 17.
5
Erratum to: Dry aging of beef; Review.勘误：牛肉的干制成熟；综述。
J Anim Sci Technol. 2016 Jul 24;58:28. doi: 10.1186/s40781-016-0109-1. eCollection 2016.
6
Annotated draft genome sequences of KT1a and KT1b strains isolated from dry-aged beef surface.从干式熟成牛肉表面分离出的KT1a和KT1b菌株的注释基因组序列草图。
Microbiol Resour Announc. 2024 Sep 10;13(9):e0034324. doi: 10.1128/mra.00343-24. Epub 2024 Jul 31.
7
Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins.干式熟成对牛里脊肉质特性和代谢物谱的影响。
Meat Sci. 2016 Jan;111:168-76. doi: 10.1016/j.meatsci.2015.09.008. Epub 2015 Sep 26.
8
Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue.衰老过程和时间对使用电子舌对生牛肉上腰部和小腿肌肉进行理化及感官评价的影响
Korean J Food Sci Anim Resour. 2017;37(6):823-832. doi: 10.5851/kosfa.2017.37.6.823. Epub 2017 Dec 31.
9
Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging.与湿腌和干腌相比，不同透湿包装对老龄牛肉品质的影响
Foods. 2020 May 18;9(5):649. doi: 10.3390/foods9050649.
10
Identification of Microorganisms Associated with the Quality Improvement of Dry-Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality.通过宏基因组分析和 DNA 测序鉴定与干制牛肉品质改善相关的微生物，并评估它们对牛肉品质的影响。
J Food Sci. 2019 Oct;84(10):2944-2954. doi: 10.1111/1750-3841.14813. Epub 2019 Sep 25.
引用本文的文献
1
Physicochemical and microbial characteristics of and muscles in Korean native black goat with wet-aging time.随着湿腌时间变化的韩国本土黑山羊背最长肌和半膜肌的物理化学及微生物特性
J Anim Sci Technol. 2021 Jan;63(1):149-159. doi: 10.5187/jast.2021.e14. Epub 2021 Jan 31.
本文引用的文献
1
Changes in free amino acid content and hardness of beef while dry-aging with : Changes in the quality of beef while dry-aging with .牛肉干腌过程中游离氨基酸含量和硬度的变化：牛肉干腌过程中品质的变化。
J Anim Sci Technol. 2018 Jul 26;60:19. doi: 10.1186/s40781-018-0176-6. eCollection 2018.
Zotero 插件