Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage
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- SOHN Jeong-Ho
- Department of Food Science and Nutrition, Chonnam National University
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- OHSHIMA Toshiaki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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収録刊行物
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- Fisheries science : FS
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Fisheries science : FS 76 (4), 703-710, 2010-07-01
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詳細情報 詳細情報について
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- CRID
- 1573950400745603968
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- NII論文ID
- 10026551700
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- NII書誌ID
- AA10993718
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- ISSN
- 09199268
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- 本文言語コード
- en
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- データソース種別
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- CiNii Articles