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加熱豚肉におけるキウイフルーツアクチニジンによる肉質軟化効果と嚥下調整食への応用

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Title
加熱豚肉におけるキウイフルーツアクチニジンによる肉質軟化効果と嚥下調整食への応用
Published by
日本調理科学会, August 2015
DOI 10.11402/ajscs.27.0_65
Authors

山本 亜衣, 吉岡 慶子

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