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3. 3) H. R. Cross: 1986. Sensory quality of meat, in “Muscle as food” (ed. by P. E. Bechtel), Academic Press, New York, 1986, p. 291.
4. 4) M. Kubota: Stroma protein, in “Fish Protein”, (ed. by Nippon Suisan Gakkai), Koseisha-Koseikaku. Tokyo, 1977, pp. 59 (in Japanese).
5. 5) S. Kimura and M. Kubota: Some properties of collagen from the abalone., 34, 925-929 (1994).