Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
米田 千恵,Changes in Properties of Raw and Cooked Swordfish Meat due to pH Adjustment,"千葉大学教育学部研究紀要 = Bulletin of the Faculty of Education, Chiba University",1348-2084,千葉大学教育学部,2023-03-01,71,,311-315,https://cir.nii.ac.jp/crid/1390577928660790144,https://doi.org/10.20776/s13482084-71-p311