Rheological properties of emulsion-type sausage prepared from deer meat
スポンサーリンク
概要
著者
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Hayashi Toshiya
Department Of Applied Biological Chemistry Faculty Of Agriculture Meijo University
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MORI Sunao
Department of Bioscience and Biotechnology, Graduate School of Agriculture, Kyushu University
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Mori Sunao
Department Of Bioscience And Biotechnology Graduate School Of Agriculture Kyushu University
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Haruno Atsushi
Department Of Bioscience And Biotechnology Graduate School Of Agriculture Kyushu University
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Hattori Akihito
Meat Science Laboratory Graduate School Of Agriculture Hokkaido University
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