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栄養機能が見直されている魚について平易に解説〔内容〕魚の栄養/おいしさ(鮮度，味･色･香り，旬，テクスチャー)/魚と健康(脂質，エキス成分，日本人と魚食)/魚の安全性(寄生虫，腐敗と食中毒，有毒成分)/調理と加工/魚の利用の将来
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