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Title :調理プロセスが挽肉製品の脂質酸化と物性に及ぼす影響
Title alternative :Effect of Cooking Processes for Minced Meat Products on the Lipid Oxidation and Texture
Authors :清水, 祐美
Issue Date :16-Sep-2022
Type Local :博士論文
Grant id :13701甲第791号
Date of granted :2022-09-16
Degree name :博士(農学)
Grantor :岐阜大学(Gifu University)
Appears in Collections:Agriculture A