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Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/2725

Title: Characteristics of partially hydrolyzed egg white and its application on pork meat
Authors: Wang, Yu
王, 玉
ワン, ユー
Keywords: 卵白部分加水分解物
Issue Date: 15-Mar-2019
URI: http://hdl.handle.net/11173/2725
Academic Degrees and number: 34305博甲54号
Degree-granting date: 2019-03-15
Degree name: 博士(学術)
Degree-granting institutions: 京都女子大学
Appears in Collections:博士(学術)

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