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Effect of wooden breast on postmortem changes in chicken meat
http://hdl.handle.net/10659/00007136
http://hdl.handle.net/10659/00007136a055d6a1-14b4-4fe3-a98c-a5c391222954
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2022-02-21 | |||||
タイトル | ||||||
タイトル | Effect of wooden breast on postmortem changes in chicken meat | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
Hasegawa, Yasuhiro
× Hasegawa, Yasuhiro× Hara, Takayuki× Kawasaki, Takeshi× Yamada, Michi× Watanabe, Takafumi× Iwasaki, Tomohito |
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書誌情報 |
Food Chemistry 巻 315, p. 126285, 発行日 2020-06 |
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出版者 | ||||||
出版者 | Elsevier Ltd. | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |