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Studies on the structural changes of muscle cell related with the ice crystal formation in the frozen fish meat and its flesh quality after thawing


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Title: Studies on the structural changes of muscle cell related with the ice crystal formation in the frozen fish meat and its flesh quality after thawing
Other Titles: 魚筋肉の凍結に伴う氷結晶形成と筋細胞の構造変化および解凍後の肉質に関する研究
Authors: 王, 曜
Issue Date: 20-Mar-2019
Citation: (2019-03-20)
Description: 長崎大学学位論文 [学位記番号]博(水・環)甲第52号 [学位授与年月日]平成31年3月20日
URI: http://hdl.handle.net/10069/38975
Type: Thesis or Dissertation
Text Version: none
Appears in Collections:dissertation summary

Citable URI : http://hdl.handle.net/10069/38975

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