MATSUBARA Hisashi | Food Research Institute, Aomori Prefectural Industrial Technology Research Center

スポンサーリンク

概要

関連著者

Satomi Masataka
Food Hygiene and Management Research Group, Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, Fisheries Research Agency
ISHIKAWA Satoru
Food Research Institute, Aomori Prefectural Industrial Technology Research Center
FURUTANI Ayumi
Food Hygiene and Management Research Group, Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, Fisheries Research Agency
MATSUBARA Hisashi
Food Research Institute, Aomori Prefectural Industrial Technology Research Center

著作論文

Behavior of histamine-producing bacteria in shimesaba, raw mackerel salted and marinated in vinegar during processing and storage at various temperatures

スポンサーリンク