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Masson Pierre-Yves
Masson Pierre-Yves
Biochemistry
Chemistry
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サイトゾル酵素によるタイ科切身(Sparus aurata)の鮮度評価および凍結解凍:乳酸デヒドロゲナーゼ
2016
Food Chemistry
Diop Mamadou
Watier Denis
Masson Pierre-Yves
Diouf Amadou
Amara Rachid
Grard Thierry
Lencel Philippe
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