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[VIII-17-09]卵黄の遊離アミノ酸含量および脂肪酸組成と半熟調理後の味覚特性の関係性解明

*Shohei Murata1, Hiromi Yuhashi2, Akira Ishikawa3 (1. Yamaguchi Agri.& For. Gen. Tech. Ctr., 2. Wakayama Lab. of Poult. & Livestock. Exp. Sta., 3. Nagoya Univ.)
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