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Naoto Shimakage
Naoto Shimakage
Iwate University
Chemistry
Food science
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Differentiation between fresh and frozen-thawed scallop adductor muscle as raw materials for sashimi during cold storage.
2021
Journal of Food Science
Yabin Niu
Shiliang Dong
Naoto Shimakage
Huamao Wei
Kefeng Yu
Chunhong Yuan
Koichi Takaki
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