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J-GLOBAL ID:200902123557687960   Reference number:02A0423738

Influence of Tenderizing by Sodium Hydrogen Carbonate Soaking on the Hardness and Sensory Evaluation of Beef and Pork.

牛肉,豚肉の硬さおよび官能評価におよぼす重曹浸漬の影響
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Volume: 53  Issue:Page: 347-354  Publication year: Apr. 15, 2002 
JST Material Number: F0763A  ISSN: 0913-5227  CODEN: NKGAEB  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Raw meat quality and treatments 
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