4 results on '"Tomohiko Komatsu"'
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2. Comparison of muscle fiber type and chemical composition of Japanese black beef by meat quality grade, sex, and loin site
3. Comparison between the gas chromatography and the near-infrared spectrometry on the estimation of genetic parameter of the fatty acid composition of intermuscular fat from Japanese black cattle
4. Changes in glycogen and monosaccharide during aging of Japanese black cattle beef
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