STUDIES ON THE MANUFACTURE OF CANNED CRAB:REPORT 3. STUDIES ON THE INFLUENCES UPON THE QUALITY OF CANNED CRAB OF THE KINDS OF WATER USED AND NUMBER OF TIMES OF CHANGE OF WATER FOR BOILING CRAB REMOVED FROM CARAPACE
Tanikawa, Eiichi;Inoue, Yasunosuke;Akiba, Minoru;Akiba, Susumu;Motohiro, Terushige
Permalink : http://hdl.handle.net/2115/22803
Abstract
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