INOMATA, T. Et Al. 2012. Influences of the traditional cured meat-making process on the muscle proteins in M. Latissimus Dorsi of bovine: Part III.. In Proceeding of the 58th International Congress of Meat Science and Technology , (Montreal, Canada), 111-114.

INOMATA, T., Muguruma, M., AHHMED, A., Kawahara, S., Karaman, S., DAFSIN, P., ... Yetim, H.(2012). Influences of the traditional cured meat-making process on the muscle proteins in M. Latissimus Dorsi of bovine: Part III. . In Proceeding of the 58th International Congress of Meat Science and Technology (pp.111-114). Montreal, Canada

INOMATA, TOMO Et Al. "Influences of the traditional cured meat-making process on the muscle proteins in M. Latissimus Dorsi of bovine: Part III.," In Proceeding of the 58th International Congress of Meat Science and Technology, Montreal, Canada, 2012

INOMATA, TOMO Et Al. "Influences of the traditional cured meat-making process on the muscle proteins in M. Latissimus Dorsi of bovine: Part III.." In Proceeding of the 58th International Congress of Meat Science and Technology , Montreal, Canada, pp.111-114, 2012

INOMATA, T. Et Al. (2012) . "Influences of the traditional cured meat-making process on the muscle proteins in M. Latissimus Dorsi of bovine: Part III.." In Proceeding of the 58th International Congress of Meat Science and Technology , Montreal, Canada, pp.111-114.

@conferencepaper{conferencepaper, author={TOMO INOMATA Et Al. }, title={Influences of the traditional cured meat-making process on the muscle proteins in M. Latissimus Dorsi of bovine: Part III.}, congress name={In Proceeding of the 58th International Congress of Meat Science and Technology}, city={Montreal}, country={Canada}, year={2012}, pages={111-114} }