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    3 research outputs found

    Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during Preservation

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    'Japanese Society for Food Science and Technology'
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    卵黄中の酸性プロテイナーゼの精製について

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    Institutional Repositories DataBase (IRDB)

    中枢神経系局在カルシウム結合タンパク質セファロカルシンの分子多様性

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    Institutional Repositories DataBase (IRDB)
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