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食肉製品の発色を促進する乳ペプチドの単離と作用機構
食肉製品の発色を促進する乳ペプチドの単離と作用機構
Paper
図書
坂田, 亮一, 麻布大学
1999-2000
<Y151-H11660275>
National Diet Library
Subject Heading
亜硝酸塩 塩漬
牛乳アレルギー
食肉製品 タンパク質酵素分解 乳タンパク質 発色 ペプチド
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