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Murayama Atsuko
Murayama Atsuko
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Grifola frondosa
Food science
Chemistry
steam cooking
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Tenderizing of Meat by Using Maitake (Grifola frondosa) Extract with Low Temperature Steam Cooking
2008
Yamazaki Takako
Ito Naoko
Oshima Ichiro
Iwamori Hajime
Hotta Yasuo
Murayama Atsuko
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