Inhibition of the Growth of Foodborne Disease-Causing Bacteria by Calcined Scallop Shell Powder
スポンサーリンク
概要
著者
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Takama K
Laboratory Of Food Wholesomeness Faculty Of Fisheries Hokkaido University
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Takama Kozo
Laboratory Of Food Hygiene Department Of Food Science And Technology Faculty Of Fisheries Hokkaido U
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SUZUKI Tetsuya
Laboratory of Food Wholesomeness, Department of Marine Bioresources, Faculty of Fisheries, Hokkaido
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Kaga Hisashi
Hokkaido Industrial Technology Center
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Takamura Takumi
Hokkaido Industrial Technology Center
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Kishi Hiroshi
National Institute Of Advanced Industrial Science And Technology (aist)
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Kaga Hisashi
Toyota Central Research And Development Laboratories Inc.:(present)national Institute Of Advanced In
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Shimono I
Hokkaido Ind. Technol. Center Hakodate
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TAYA Yoshihiro
Hokkaido Industrial Technology Center
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SHIMONO Isao
Hokkaido Industrial Technology Center
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WATANABE Sadatsugu
Laboratory of Food Wholesomeness, Faculty of Fisheries, Hokkaido University
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Takamura T
Hokkaido Industrial Technology Center
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Watanabe Sadatsugu
Laboratory Of Food Wholesomeness Faculty Of Fisheries Hokkaido University
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Suzuki Tetsuya
Laboratory Of Food Wholesomeness Faculty Of Fisheries Hokkaido University
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Suzuki Tetsuya
Laboratory Of Food Hygiene Department Of Food Science And Technology Faculty Of Fisheries Hokkaido U
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