Taste and Texture of Abalone Meat after Extended Cooking
スポンサーリンク
概要
著者
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Shimada Atsuko
Department of Biological Sciences, University of Tokyo
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WATABE Shugo
Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life
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Shimada A
Ochanomizu Univ. Tokyo Jpn
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Tanaka Chie
Department of Laboratory Sciences, Gunma University School of Health Science
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Shimada A
Department Of Food And Nutrition Ochanomizu University
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Shimada A
Osaka Univ. Osaka Jpn
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Tanaka Chie
Department Of Laboratory Sciences Gunma University School Of Health Science
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Hatae K
Ochanomizu Univ. Tokyo Jpn
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Watabe S
Ocean Research Institute The University Of Tokyo
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Hatae Keiko
Department Of Food & Nutrition Faculty Of Home Economics Ochanomizu University
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NAKAI Hitomi
Department of Nutrition and Food Science, Ochanomizu University
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Shimada Atsuko
Department Of Biological Science Graduate School Of Science University Of Tokyo
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Tanaka Chie
Department Of Nutrition And Food Science Ochanomizu University
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Nakai Hitomi
Department Of Nutrition And Food Science Ochanomizu University
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Watabe Shugo
Laboratory Of Aquatic Molecular Bilhogy And Biotechnology Graduate School Of Agricultural And Life S
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Watabe Shugo
Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of
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Tanaka Chie
Department Of Gastroenterological Surgery Nagoya Graduate School Of Medicine
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