シカ肉の熟成条件の検討

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ぬぬ？熟成させると旨味が増える。そんなことも知らん。 “旨味成分イノシン酸は初期に増大しその後減少。別の旨味成分グルタミン酸は11日目以降に著しく増加。” >シカ肉の熟成条件の検討 https://t.co/UJtCncvppq

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