STUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:Ⅱ. VELOCITY OF BACTERIAL DE
Tanikawa, Eiichi;Akiba, Minoru;Motohiro, Terushige
Permalink : http://hdl.handle.net/2115/22782
Abstract
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