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ArticleJ-GLOBAL ID:200902001899358900整理番号:90A0249382

食肉中残留抗菌剤の加熱処理および低温保存が抗菌活性に及ぼす影響

Effects of heat treatment and low-temperature storage on activity of residual antimicrobial agents in meat.

著者:近藤房生(宮崎大 農)、佐藤伸介(宮崎大 農)、篠原秀作(宮崎大 農)
資料名:宮崎大学農学部研究報告 巻:36 号:1 ページ:85-91
発行年:1989年12月
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About J-GLOBAL

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J-GLOBAL links information that represents the key to research and development. For example, linking articles and patents with people (authors and inventors) enables the extraction of a sequence of information.
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The system enables searches of similar kinds of content through linkage with external sites.
It helps you to obtain knowledge from dissimilar fields and discover concepts that cross the boundaries of specialisms.

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