Influence of storage temperatures and killing procedures on post-mortem changes in the muscle of horse mackerel caught near Nagasaki Prefecture, Japan
スポンサーリンク
概要
- 論文の詳細を見る
- 2005-02-01
著者
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TACHIBANA Katsuyasu
Faculty of Fisheries, Nagasaki University
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OKAMOTO Akira
Nagasaki Prefectural Institute of Fisheries
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TACHIBANA Katsuyasu
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science Engineering, Nagasaki
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Mishima T
Laboratory Of Fishery Nutritional Science Graduate School Of Marine Science And Engineering Nagasaki
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TSUCHIMOTO MUTSUHIDE
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science and Engineering, Nagas
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TSUCHIMOTO MUTSUYOSI
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science and Engineering, Nagas
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MISHIMA Toshio
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science and Engineering, Nagas
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Tsuchimoto Mitsuyosi
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
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Tsuchimoto M
Nagasaki Univ. Nagasaki Jpn
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Tsuchimoto Mutsuyosi
Graduate School Of Science And Technology Nagasaki University
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Tsuchimoto Mutsuyosi
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
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Nonaka Takeshi
Nagasaki Prefectural Institute Of Fisheries
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ISHIYA TOMOKO
Laboratory of Fishery Nutritional Science, Faculty of Fisheries, Nagasaki University
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Ishiya Tomoko
Laboratory Of Fishery Nutritional Science Faculty Of Fisheries Nagasaki University
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Tachibana Katsuyasu
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
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Tsuchimoto Mitsuyosi
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
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Okamoto A
Univ. Tsukuba
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TACHIBANA Katsuyasu
Laboratory of Fishery Nutritional Science, Faculty of Fisheries, Nagasaki University
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Tsuchimoto Mutsuyosi
Laboratory of Fishery Nutritional Science, Faculty of Fisheries, Nagasaki University
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