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J-GLOBAL ID:200902141143682972   Reference number:00A0224611

Effects of salt concentration and cooking temperature to the chemical composition, physical character and sensory judgement of smoked ducks.

水禽肉くん製の製造条件による理化学特性と官能判定結果の差異
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Volume: 49  Issue:Page: 15-21  Publication year: Jan. 31, 2000 
JST Material Number: Y0162A  ISSN: 1341-626X  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Meat products 

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