STUDY ON THE USE OF HALOPHILIC BACTERIA IN PRODUCTION OF FISH SAUCE

被引：0

作者：

OK, T

MATSUKURA, T

OOSHIRO, Z

HAYASHI, S

ITAKURA, T

机构：

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1982年 / 29卷 / 10期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：623 / 627

页数：5

共 50 条

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