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Autor:
Haruko NOGUCHI, Toshiki OKAZAKI, Ryouichi MINOSHIMA, Eriko WAKAMIYA, Yoshimasa TSUJII, Katsumi TAKANO
Publikováno v:
Food Preservation Science. 42:119-124
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3adec39f1b03eb334b250524e4bc7c6d
https://doi.org/10.5891/jafps.42.119
https://doi.org/10.5891/jafps.42.119
