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
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：623 / 627
页数：5
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