Texture and Colour Changes in Meat during Cooking Related to Thermal Denaturation of Muscle Proteins
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Journal
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- J. Texture Studies
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J. Texture Studies 13 291-309, 1982
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Details 詳細情報について
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- CRID
- 1574231873792994944
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- NII Article ID
- 80001631262
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- NII Book ID
- AA00253781
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- Data Source
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- CiNii Articles