Suppression of fish meat softening by strict control of storage temperature
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概要
- 論文の詳細を見る
- 2007-06-01
著者
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Takagi Yasuaki
Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University
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Tsukamasa Y
Department Of Fisheries Faculty Of Agriculture Kinki University
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ANDO Masashi
Department of Medical Oncology, National Cancer Center Hospital
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Kawasaki Ken-ichi
Department Of Cardiology Jichi Medical School
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Kawasaki Ken-ichi
Department Of Fisheries Faculty Of Agriculture Kinki University
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TSUKAMASA YASUYUKI
Department of Fisheries, Kinki University
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Tsukamasa Yasuyuki
Department Of Fisheries Faculty Of Agriculture Kinki University
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Mizuochi Shintaro
Department Of Fisheries Faculty Of Agriculture Kinki University
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Kawasaki Kenichi
Faculty Of Agriculture Kinki University
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Ando Masashi
Department Of Fisheries Faculty Of Agriculture Kinki University
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Tsukamasa Yasuyuki
Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University
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Takagi Yasuaki
Graduate School Of Fisheries Science Hokkaido University
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Kawasaki Ken-ichi
Department Of Cardiology And Internal Medicine
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Ando Masashi
Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University
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KAWASAKI KEN-ICHI
Toyama Prefecture Food Research Institute
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