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ArticleJ-GLOBAL ID:200902015701058320整理番号:91A0374139

The effect of conditioning on the strength of perimysial connective tissue dissected from cooked meat.

加熱肉から分離した筋固膜結合組識の強さに及ぼす熟成条件の影響

著者:LEWIS G J(AFRC Inst. Food Research, Bristol, GBR)、PURSLOW P P(AFRC Inst. Food Research, Bristol, GBR)、RICE A E(AFRC Inst. Food Research, Bristol, GBR)
資料名:Meat Sci 巻:30 号:1 ページ:1-12
発行年:1991年
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