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Autor:
Mika ARAKAKI, Makoto TAKAHASHI, Kiyoshi SHIROMA, Shuji FUJITA, Md. Amzad HOSAIN, Kensaku TAKARA, Koji WADA
Publikováno v:
Food Preservation Science. 40:109-117
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c6d0f260e0a6d4f8a432497586a9911
https://doi.org/10.5891/jafps.40.109
https://doi.org/10.5891/jafps.40.109
