Subunit Components in Salt-soluble and Insoluble Fractions of Carp Myofibrils during Frozen Storage
スポンサーリンク
概要
著者
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Yasushi Kawai
Laboratory Of Animal Products Chemistry Graduate School Of Agricultural Science Tohoku University
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Kawai Yoshiyuki
Tokyo Dietitian Academy
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Kawai Y
Kyoto Univ. Kyoto
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Inoue Naohiko
Res. Inst. For Health Fundamentals Ajinomoto Co. Inc.
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KAWAI Yuji
Faculty of Fisheries, Hokkaido University
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INOUE Norio
Faculty of Fisheries, Hokkaido University
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SHINANO Haruo
Faculty of Fisheries, Hokkaido University
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YOSHIKAWA Kuniaki
Central Research Laboratory, Taiyo Kagaku Co., Ltd.
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Inoue Norio
Laboratory Of Marine Food Technology Faculgy Of Fisheries Hokkaido University
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Kawai Yuji
Faculty Of Fisheries Sciences Hokkaido University
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Shinano H
Faculty Of Fisheries Hokkaido University
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Inoue N
Lab. Of Nutrition Chemistry Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto
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Kawai Y
Faculty Of Fisheries Sciences Hokkaido University
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