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Hamada Moritsugu


Superheated Steam Heating to Reduce the Bacterial Counts in the Boiled-Dry Sardine Fry, Shirasu-Boshi

水産大学校研究報告 Volume 50 Issue 3 Page 93-97
published_at 2002-03
50-3-93-97.pdf
[fulltext] 402 KB
Title
過熱水蒸気加熱によるしらす干しの細菌数低下
Superheated Steam Heating to Reduce the Bacterial Counts in the Boiled-Dry Sardine Fry, Shirasu-Boshi
Creators Hamada Moritsugu
Creators Ohta Yasuyuki
Creators Kawamura Kouki
Creators Ura Hiroyuki
Creators Fujisawa Hiroaki
Source Identifiers
Languages jpn
Resource Type departmental bulletin paper
Publishers 水産大学校
Date Issued 2002-03
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361