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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)竹岡, 良孝; 長橋, 隆雄; 安井, 勉加熱肉製品の色調に対する亜硝酸塩、リジン及びアルギニンの効果についてContribution of Nitrite, Lysine and Arginine to the Color of Cooked Cured Meat Products.北海道大学農学部農場研究報告Research bulletin of the University Farm Hokkaido University25-Feb-1977
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