Changes of Ultrastructure and the Physical Properties of Carp Muscle by High Pressurization
スポンサーリンク
概要
著者
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Yoshioka Keiko
Department Of Food And Nutrition Faculty Of Home Economics Nakamura Gakuen University
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Yamamoto Torao
Department Of Anatomy And Nutrition Morphology Graduate School Of Health And Nutrition Sciences Naka
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Yamamoto Torao
Department Of Nutrition Morphology Graduate School Of Health And Nutrition Sciences Nakamura Gakuen
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Yoshioka Keiko
Department Of Cell And Systems Biology University Of Toronto
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