STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅲ. The Putrefaction of the Meat of Stichopus japonicus
スポンサーリンク
概要
著者
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Tanikawa Eiichi
Faculty Of Fisheries Hokkaido University
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Motohiro Terushige
Faculty of Fisheries, Hokkaido University
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Motohiro Terushige
Faculty Of Fisheries Hokkaido University
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Wakasa Tetsuro
Faculty Of Fisheries Hokkaido University
関連論文
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- STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅲ. RELATIONS BETWEEN QUALITY OF CANNED MACKEREL AND THE LEAVING TIME BEFORE RETORTING (STERILIZATION) AFTER THE CANS HAVE BEEN SEAMED.
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