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北海道大学大学院農学研究院邦文紀要 = Memoirs of the Research Faculty of Agriculture, Hokkaido University >
Vol. 16 No. 4 >

熟成に伴う食肉の軟化機構に関する研究 : 筋原線維 ATPase 活性の変化

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Title: 熟成に伴う食肉の軟化機構に関する研究 : 筋原線維 ATPase 活性の変化
Other Titles: Studies on the Mechanism of Meat Tenderness During Postmortem Ageing : Changes in Myofibrillar ATPase Activities
Authors: 服部, 昭仁1 Browse this author
山之上, 稔2 Browse this author
中村, 富美男3 Browse this author
Authors(alt): HATTORI, Akihito1
YAMANOUE, Minoru2
NAKAMURA, Fumio3
Issue Date: 5-Sep-1989
Publisher: 北海道大学
Journal Title: 北海道大学農学部邦文紀要
Volume: 16
Issue: 4
Start Page: 368
End Page: 374
Type: bulletin (article)
URI: http://hdl.handle.net/2115/12111
Appears in Collections:北海道大学大学院農学研究院邦文紀要 = Memoirs of the Research Faculty of Agriculture, Hokkaido University > Vol. 16 No. 4

Submitter: 服部 昭仁

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