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1 research outputs found
Improvement of "kurozukuri ika-shiokara" (fermented squid meat with ink) odor with Staphylococcus nepalensis isolated from the fish sauce mush of frigate mackerel Auxis rochei
Author
Fujii T Wu YC, Suzuki T, Kimura B
FUJII TATEO
+29 more
Fukami K Funatsu Y, Kawasaki K, Wa
FUNATSU YASUHIRO
MAKINODAN YASUO
MORISHITA K
TAKAI MICHIKO
TAKAI MICHIKO
Teshima S Kanazawa A, Kashiwada A
Teshima S Kanazawa A, Kashiwada A
吉岡武也 木下康宣,宮崎俊一
宇野 勉
宇野 勉 竹谷 弘,金 兼吉
安井 健
富山県食品研究所
山形 誠
川崎賢一
森 勝美 信濃晴雄,秋場 稔
田口俊郎
田口俊郎
田口俊郎
田島 真
福田 裕 柞木田善治,長谷川幸雄
藤井建夫
藤井建夫
藤井建夫 鈴木健司,杉原憲治,奥積昌世
野中敏雄 山口静子
阿部宏喜
食品成分研究調査会
飯田 遙 三輪勝利
高坂和尚
Publication venue
'Japanese Society of Fisheries Science'
Publication date
01/01/2005
Field of study
No full text
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