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Ohta Yasuyuki

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Superheated Steam Heating to Reduce the Bacterial Counts in the Boiled-Dry Sardine Fry, Shirasu-Boshi
Journal of National Fisheries University Volume 50 Issue 3 pp. 93 - 97
published_at 2002-03
Creators : Hamada Moritsugu Ohta Yasuyuki Kawamura Kouki Ura Hiroyuki Fujisawa Hiroaki Publishers : National Fisheries University
National Fisheries University Library
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