Physicochemical properties of water-soluble myofibrillar proteins prepared from chicken breast muscle
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概要
- 論文の詳細を見る
- 2004-02-01
著者
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TATSUMI Ryuichi
Department of Bioscience and Biotechnology, Graduate School of Agriculture, Kyushu University
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Tatsumi R
九州大学 農学部
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Tatsumi Ryuichi
Department Of Bioscience And Biotechnology Graduate School Of Agriculture Kyushu University
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Tatsumi Ryuichi
Graduate School Of Agriculture Kyushu University
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Tatsumi Ryuichi
Meat Science Laboratory Department Of Animal Science Faculty Of Agriculture Hokkaido University
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Tatsumi Ryuichi
Laboratory Of Chemistry And Technology Of Animal Products Division Of Applied Biological Chemistry G
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Ito Yukiko
Graduate School Of Agriculture Hokkaido University
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Haruno Atsushi
Department Of Bioscience And Biotechnology Graduate School Of Agriculture Kyushu University
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HATTORI Akihito
Graduate School of Agriculture, Hokkaido University
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西邑 隆徳
北海道大学大学院農学研究科
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西邑 隆徳
北海道大学大学院農学研究院
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TOKI Shinji
R and D Center, Nippon Meat Packers Inc.
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OMORI Takashi
R and D Center, Nippon Meat Packers Inc.
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IDE Hiroshi
R and D Center, Nippon Meat Packers Inc.
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WAKAMATSU Jun-ichi
Graduate School of Agriculture, Hokkaido University
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NISHIMURA Takanori
Graduate School of Agriculture, Hokkaido University
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Toki Shinji
R And D Center Nippon Meat Packers Inc.
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Omori T
R And D Center Nippon Meat Packers Inc.
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Nishimura Takanori
Hokkaido Univ. Sapporo Jpn
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Hattori Akihito
Meat Science Laboratory Graduate School Of Agriculture Hokkaido University
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Ide Hiroshi
R And D Center Nippon Meat Packers Inc.
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WAKAMATSU Jun-ichi
Meat Science Laboratory, Graduate School of Agriculture, Hokkaido University
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