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ArticleJ-GLOBAL ID:200902015527040603整理番号:87A0330142

サバ,イワシ及びサンマ生肉並びに缶詰中の揮発性含硫化合物について

Composition of volatile sulfur-containing compounds in raw and canned mackerels, sardines and mackerel pikes.

著者:竹内伊公子(東洋食品工業短大)、朽木由香子(東洋食品工業短大)、長田博光(東洋食品工業短大)
資料名:東洋食品工業短期大学・東洋食品研究所研究報告書 号:16(1984/1985) ページ:30-36
発行年:1985年12月
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