STUDIES FOR PRESERVATION OF SARDINE IN BRINE
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概要
著者
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Ponce De
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Ponce De
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
関連論文
- Sardine Immersed Storage at 15℃ in Brine Containing Sodium Benzoate
- Effect of Acetic and Citric Acids on the Growth and Activity (VB-N) of Pseudomonas sp. And Moraxella sp.
- STUDIES FOR PRESERVATION OF SARDINE IN BRINE