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Ohta Yasuyuki
Ohta Yasuyuki
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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
pp. 93 - 97
published_at 2002-03
Creators
:
Hamada Moritsugu
Ohta Yasuyuki
Kawamura Kouki Ura Hiroyuki
Fujisawa Hiroaki
Publishers
: 水産大学校
