Connection
Kentaro Yomogida to Quality Improvement
This is a "connection" page, showing publications Kentaro Yomogida has written about Quality Improvement.
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Connection Strength |
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![](https://profiles.ucdenver.edu/Framework/Images/connection_left.gif) |
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0.107 |
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Okuda K, Kawauchi A, Yomogida K. Quality improvements to mackerel (Scomber japonicus) muscle tissue frozen using a rapid freezer with the weak oscillating magnetic fields. Cryobiology. 2020 08; 95:130-137.
Score: 0.107