Fish Sausage and Ham Industry in Japan
- 1 January 1963
- book chapter
- Published by Elsevier
- Vol. 12, 367-424
- https://doi.org/10.1016/s0065-2628(08)60011-7
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- BACTERIOLOGICAL STUDIES ON THE SPOILAGE OF FISH SAUSAGE-INIPPON SUISAN GAKKAISHI, 1959
- THE COOPERATION OF SOME LEAGALIZED ANTISEPTICS IN THEIR PRESERVATIVE APPLICATION TO FISH CAKESNIPPON SUISAN GAKKAISHI, 1959
- Studies on the Internal Spoilage of Fish-Jelly Products-INIPPON SUISAN GAKKAISHI, 1958
- The Softening Deterioration of Fish Sausage-IINIPPON SUISAN GAKKAISHI, 1958
- Studies on the Spoilage of “Kamaboko”-VIIINIPPON SUISAN GAKKAISHI, 1956
- Food Hygienical Studies on Japanese Fish-cake Products-IVNIPPON SUISAN GAKKAISHI, 1955
- Food Hygienical Studies on Japanese Fish-cake Products.-IIINIPPON SUISAN GAKKAISHI, 1955
- Studies on the Spoilage of “Kamaboko”NIPPON SUISAN GAKKAISHI, 1951
- Studies on the Spoilage of “Kamaboko”NIPPON SUISAN GAKKAISHI, 1951