Trial Determination of the Ratio of Myosin and Actin in Raw Meat by Differential Scanning Calorimetry
スポンサーリンク
概要
著者
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Mizuno H
Department Of Foods Science And Technology Tokyo University Of Fisheries
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Ogawa Hiroo
Department Of Food Science And Technology Tokyo University Of Fisheries
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MOCHIZUKI Yoshinori
Department of Foods Science and Technology, Tokyo University of Fisheries,
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ISO Naomichi
Department of Foods Science and Technology, Tokyo University of Fisheries,
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MIZUO Haruo
Department of Food Science and Technology, Tokyo University of Fisheries
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Iso Naomichi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Mochizuki Yoshinori
Department Of Foods Science And Technology Tokyo University Of Fisheries
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Iso Naomichi
Department Of Foods Science And Technology Tokyo University Of Fisheries
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