著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
TAKAHASHI Koui,Tenderization Mechanism of Meat during Post-mortem Aging: The Calcium Theory of Meat Tenderization,日本畜産学会報,1346907X,公益社団法人 日本畜産学会,1999,70,1,1-11,https://cir.nii.ac.jp/crid/1390001205196645888,https://doi.org/10.2508/chikusan.70.1