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Determination of freshness based on the contents of nucleic acid-related substances in pork stored at different temperatures
Determination of freshness based on the contents of nucleic acid-related substances in pork stored at different temperatures
2003
Atsushi Horiuchi
Mikio Chikyu
Tatsuo Kawarasaki
Shigeru Suzuki
S. Kashio
Keywords:
Nucleic acid
Biochemistry
Chemistry
Food science
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