Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor
スポンサーリンク
概要
- 論文の詳細を見る
- 2004-10-01
著者
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WATABE Shugo
Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life
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SATOMI MASATAKA
National Research Institute of Fisheries Science, Fisheries Research Agency
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Satomi Masataka
National Res. Inst. Of Fisheries Sci.
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Satomi Masataka
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kawasaki Kenichi
Faculty Of Agriculture Kinki University
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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KAWASAKI Ken-ichi
Toyama Food Research Institute
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FUNATSU YASUHIRO
Toyama Prefecture Food Research Institute
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FUKAMI KATSUYA
Research & Development, Manufacturing Group, Food Business Division, Japan Tobacco Inc.
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Fukami Katsuya
Research & Development Manufacturing Group Food Business Division Japan Tobacco Inc.
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Kawasaki Ken-ichi
Toyama Prefectural Food Research Institute
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Funatsu Y
Toyama Prefectural Food Research Institute
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Watabe Shugo
Laboratory Of Aquatic Molecular Bilhogy And Biotechnology Graduate School Of Agricultural And Life S
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KAWASAKI KEN-ICHI
Toyama Prefecture Food Research Institute
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