Comparison of three culture methods for the differentiation of Micrococcus and Staphylococcus in fermented squid shiokara
スポンサーリンク
概要
著者
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Wu Yu-ching
Department Of Food Science And Technology Tokyo University Of Fisheries
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FUJII Tateo
Department of Food Science and Technology, Tokyo University of Fisheries
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Fujii T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Fujii Tateo
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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KIMURA Bon
Department of Food Science and Technology, Tokyo University of Fisheries
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Kimura B
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kimura Bon
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Fujii Takeo
Department Of Dental Radiology School Of Dentistry Institute Of Health Sciences University Of Hokkai
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