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第17号(1965-07-30) >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1145

Title: 水溶性, 非水溶性窒素の比率による肉類の鮮度検定について
Other Titles: On the Examination of Freshness of Meats by the Ratio of Soluble and Insoluble Nitrogen.
Authors: 足立, 晃太郎
Adachi, Kotaro
亀井, 光子
Kamei, Mitsuko
霊山, 満佐子
Yoshiyama, Masako
鈴木, 絢子
Suzuki, Ayako
Issue Date: 30-Jul-1965
Publisher: 京都女子大学食物学会
URI: http://hdl.handle.net/11173/1145
Appears in Collections:第17号(1965-07-30)

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