2024-03-29T05:31:07Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/739772022-08-30T00:25:50Zhdl_2115_54837hdl_2115_20129hdl_2115_54822hdl_2115_54823hdl_2115_20124Study on the ZnPP formation mechanism in two different optimum pH at 4.75 and 5.5 in pork [an abstract of dissertation and a summary of dissertation review]異なる2つの至適pH4.75と5.5における豚肉のZnPP形成機構に関する研究 [論文内容及び審査の要旨]AKTER, MOFASSARA640北海道大学. 博士(農学)Hokkaido UniversityThesis or Dissertationapplication/pdfapplication/pdfhttp://hdl.handle.net/2115/73977https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/73977/1/Mofassara_Akter_abstract.pdfhttps://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/73977/2/Mofassara_Akter_review.pdf2019-03-25jpnhttps://creativecommons.org/licenses/by-nc-sa/4.0/none