Changes in Proteins of Fish Meat during Cooking and Processing (Part 1) | NobleID

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Changes in Proteins of Fish Meat during Cooking and Processing (Part 1)

NobleID: NI9P93W01R21S61
Persistent link: https://nobleid.org/ark:/48914/w1/20260515/ACED65FE

Type:Journal Article

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Michiko Shimomura

Juichiro J. Matsumoto

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