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魚介類の死後硬直と鮮度（K ... - scc.u-tokai.ac.jp
魚介類の死後硬直と鮮度（K値）の変化 小関聡美웬웋・北上誠一웬워・加藤 登웬웋・新井健一웬워 Rigor mortis of fish and shellfish and evaluation of freshness of
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