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Changes in Taste and Levels of IMP and Free Amino Acids in Cod and Yellowtail Muscles during Ice Storage
氷蔵中のタラとハマチ筋肉の呈味とIMP及び遊離アミノ酸含量の変化
1993
Science of Cookery
氷蔵中のタラとハマチ筋肉の呈味とIMP及び遊離アミノ酸含量の変化
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