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醤油麹を用いて製造したニギス魚醤油および蒲鉾製造ロス醤油の発酵初期に起こるタンパク質の分解について

日本水産学会誌, 2012, Vol.78(4), pp.726-735 [Peer Reviewed Journal]

2012 公益社団法人　日本水産学会 ;ISSN: 0021-5392 ;EISSN: 1349-998X ;DOI: 10.2331/suisan.78.726

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