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Autor:
Shizue MATSUSAKI, Atsushi KATAYAMA, Akira IWASAKI, Shigenori MIYAMURA, Ryuji WADA, Seiji MASADA, Yasunori TOSEKI
Publikováno v:
Japanese Journal of Food Microbiology. 13:89-91
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec2313c76973e6b022b47977eca7808c
https://doi.org/10.5803/jsfm.13.89
https://doi.org/10.5803/jsfm.13.89
