Art
J-GLOBAL ID:201102233713339827   Reference number:11A0622860

SCD遺伝子型による和牛肉の脂肪酸組成の変化と赤身質のアミノ酸組成が食味評価に及ぼす影響

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Material:
Issue: 39  Page: ROMBUNNO.1  Publication year: Feb. 2011 
JST Material Number: L6656A  ISSN: 1349-5674  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Semi thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.

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JST classification
Category name(code) classified by JST.
Cattle  ,  Raw meat quality and treatments 

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