Effects of bacterial strains on the development of the ripening flavor of cured pork loins
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概要
- 論文の詳細を見る
- 2005-10-01
著者
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Itoh Makoto
Faculty of Engineering, Nagasaki University
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Arihara Keizo
Department Of Veterinary Medicine And Animal Science Kitasato University
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Akimoto Masanobu
Basic Research Department Prima Meat Packers
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YAMANAKA Hiroyuki
Basic Research Department, Prima Meat Packers
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SAMESHIMA Takashi
Basic Research Department, Prima Meat Packers
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ARIHARA Keizo
Faculty of Animal Science, Kitasato University
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Sameshima Takashi
Basic Research Department Prima Meat Packers
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Yamanaka Hiroyuki
Basic Research Department Prima Meat Packers
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Itoh Makoto
Faculty Of Animal Science Kitasato University
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