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豚肉から調製した揮発...

豚肉から調製した揮発成分画分の匂い特性 : 分析型パネルによるCheck-All-That-Apply法を用いた特徴付け

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豚肉から調製した揮発成分画分の匂い特性 : 分析型パネルによるCheck-All-That-Apply法を用いた特徴付け

Call No. (NDL)
Z18-1082
Bibliographic ID of National Diet Library
033585621
Material type
記事
Author
翠川 美穂ほか
Publisher
海老名 : 日本養豚学会
Publication date
2024-06
Material Format
Paper
Journal name
日本養豚学会誌 = The Japanese journal of swine science 61(2):2024.6
Publication Page
p.42-51
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Paper

Material Type
記事
Author/Editor
翠川 美穂
小林 正人
渡邊 源哉
荒井 紗代子
林 徹
本山 三知代
中島 郁世
佐々木 啓介
Alternative Title
Odor Characteristics of Volatile Fractions Prepared from Pork Meat Assessed by a Trained Panel using Check-Ail-That-Apply Questions
Periodical title
日本養豚学会誌 = The Japanese journal of swine science
No. or year of volume/issue
61(2):2024.6
Volume
61
Issue
2
Pages
42-51