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Autor:
Hiroshi KURATA, Shuni-chi UDAGAWA, Masakatsu ICHINOE, Yôsuke KAWASAKI, Masako TAZAWA, Hiroya TANABE, Masahiko OKUDAIRA
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 9:385-394
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccf16a5326b3ce3e2efbc89cb476e806
https://doi.org/10.3358/shokueishi.9.385
https://doi.org/10.3358/shokueishi.9.385
