Authors
Moe Ijiri
Joint Faculty of Veterinary Medicine, Kagoshima University, Kagoshima, Japan
Kenji Odo
Kagoshima City Meat Inspection Center, Kagoshima, Japan
Motohiko Sato
Department of Surgery, Kyoto University Graduate School of Medicine, Kyoto, Japan
Maiko Kawaguchi
Joint Faculty of Veterinary Medicine, Kagoshima University, Kagoshima, Japan
Kagoshima University Graduate School of Medical and Dental Sciences, Kagoshima University, Kagoshima, Japan
Yoshikazu Fujimoto
Joint Faculty of Veterinary Medicine, Kagoshima University, Kagoshima, Japan
Naoki Miura
Joint Faculty of Veterinary Medicine, Kagoshima University, Kagoshima, Japan
Tomohide Matsuo
Joint Faculty of Veterinary Medicine, Kagoshima University, Kagoshima, Japan
De-Xing Hou
Department of Food Science and Biotechnology, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
Osamu Yamato
Joint Faculty of Veterinary Medicine, Kagoshima University, Kagoshima, Japan
Takashi Tanabe
Kagoshima City Meat Inspection Center, Kagoshima, Japan
Hiroaki Kawaguchi
Kagoshima University Graduate School of Medical and Dental Sciences, Kagoshima University, Kagoshima, Japan
Laboratory of Veterinary Pathology, School of Veterinary Medicine, Kitasato University, Aomori, Japan