北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University;第6卷 第1号

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STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅳ. Determination of the Freshness of the Meat of Stichopus japonicus and the Limit of the Freshness for Use as the Raw Material of Canned

TANIKAWA, Eiichi;MOTOHIRO, Terushige;WAKASA, Tetsuro

Permalink : http://hdl.handle.net/2115/22918

Abstract


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