Effects of Sake on Hardness of Cooked Fish Meat | NobleID

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Effects of Sake on Hardness of Cooked Fish Meat

NobleID: NI1P29W14R70S04
Persistent link: https://nobleid.org/ark:/48914/w1/20260515/B9BA09FE

Type:Journal Article

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Michiko Shimomura

Kiyoko Yamazaki

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