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J-GLOBAL ID:200902037492218190   Reference number:91A0110393

Texture of raw and cooked fish muscles investigated by sensory and instrumental evaluations.

官能検査と機器測定から見た生および加熱魚肉テクスチャ
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Volume: 37  Issue: 12  Page: 988-996  Publication year: Dec. 1990 
JST Material Number: F0895A  ISSN: 0029-0394  CODEN: NSKGAX  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: ENGLISH (EN)
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Animal aquatic foods 
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