異なるpH値でのドライ発酵ソーセージの熟成中のアクチン蛋白質分解【Powered by NICT】
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Paper Details
Title
異なるpH値でのドライ発酵ソーセージの熟成中のアクチン蛋白質分解【Powered by NICT】
Published Date
Jan 1, 2017
Journal
Volume
221
Pages
1332
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