Abstract
浸漬液および浸漬時間の違いが日本短角種牛肉の理化学特性に及ぼす影響
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https://doi.org/10.2508/chikusan.86.37
Copy DOIJournal: Nihon Chikusan Gakkaiho | Publication Date: Jan 1, 2015 |
License type: partially-free |
浸漬液および浸漬時間の違いが日本短角種牛肉の理化学特性に及ぼす影響
Join us for a 30 min session where you can share your feedback and ask us any queries you have
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