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第16号(1964-07-29) >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1113

Title: 魚肉の新鮮度とミオグロビンの関係について
Authors: 工藤, 豊
田中, 紀美
仲田, 陽子
Issue Date: 29-Jul-1964
Publisher: 京都女子大学食物学会
URI: http://hdl.handle.net/11173/1113
Appears in Collections:第16号(1964-07-29)

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