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pro vyhledávání: '"Karin Muro"'
Autor:
Takeshi Sumino, Karin Muro
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 18:370-375
市販はたはたずしの諸成分と微生物等について検討し, 次の知見を得た。(1) Na量, K量, 食塩濃度, Na/K, pH, 水分活性及び水分量はそれぞれ平均, 633.2mg/100g, 45.9mg/100g, 1.6%, 16.4, 4.73, 0.968及び52.7%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f016334763b039de29e1b51830d2490
https://doi.org/10.2740/jisdh.18.370
https://doi.org/10.2740/jisdh.18.370
