全文
加工肉の可溶性蛋白質に関する研究 第1報 熟成中 の肉の水溶性蛋白質とアミノ酸の消長
その他（別言語等）
のタイトル
Studies on the Soluble Protein of Cured Meat.
I. The Change of the Composition of Soluble Protein and the Increase of Amino Acid in the Ripening of Meat.
著者 伊藤 安, 森本 明, 三浦 弘之
雑誌名 帯広畜産大学学術研究報告
巻 2
号 4
ページ 327‑332
発行年 1958‑05
URL http://id.nii.ac.jp/1588/00002611/
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