Art
J-GLOBAL ID:200902136327705998   Reference number:96A0863931

Relationships between the Quality of “Katsuo-bushi” and Material Lipid.

かつお削り節の品質と原料脂肪の関係について
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Issue: 31  Page: 33-37  Publication year: Mar. 1996 
JST Material Number: G0841A  ISSN: 0386-3484  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Animal aquatic foods 
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