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●特集 もっと牛肉を! ―おいしさ評価と健康価値でアピール―
牛肉のおいしさ評価と健康価値とアピール技術
<牛肉官能・理化学特性>
牛肉のおいしさの特徴と評価技術
理化学特性と官能特性
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Bibliographic Record
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- Material Type
- 図書
- ISBN
- 978-4-540-11162-4
- Title
- Title Transcription
- サイシン ノウギョウ ギジュツ チクサン
- Volume
- vol.4
- Author/Editor
- 農山漁村文化協会 編
- Author Heading
- 農山漁村文化協会 ノウサンギョソン ブンカ キョウカイ ( 00272986 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2012.2
- Publication Date (W3CDTF)
- 2012