STUDIES ON THE MANUFACTURE OF CANNED CRAB：REPORT 4. STUDIES ON B. coli IN CANNING WATER
スポンサーリンク
概要
著者
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Abe Shinji
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Motohiro Terushige
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Motohiro Terushige
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Tanikawa Eiichi
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
関連論文
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- STUDIES ON THE MANUFACTURE OF CANNED CRAB：REPORT 4. STUDIES ON B. coli IN CANNING WATER