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J-GLOBAL ID:200902295955994215   Reference number:03A0324721

Mechanism and Preventive Methods on Browning of Seasoning Pickled Meat

調味料漬け食肉の褐色化機構とその防止法
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Volume: 50  Issue:Page: 157-161  Publication year: Apr. 15, 2003 
JST Material Number: F0895A  ISSN: 1341-027X  CODEN: NSKKEF  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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