Fujisawa Hiroaki
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
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
Kawamura Kouki
Creators
Ura Hiroyuki
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