Changes in nitrogenous components and bacterial counts of fermented sardine with rice-bran produced by the warmed brewing.

• YATSUNAMI K.

収録刊行物

• Food Sci.and Tech., International

  Food Sci.and Tech., International 1 121-124, 1995

詳細情報

• CRID: 1573105976531063680
• NII論文ID: 80008972565
• データソース種別:
  • CiNii Articles