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)
NISHIMURA Toshihide,Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging.,"Food Science and Technology International, Tokyo",1341-7592,社団法人 日本食品科学工学会,1998,4,4,241-249,https://cir.nii.ac.jp/crid/1390282679432849280,https://doi.org/10.3136/fsti9596t9798.4.241