In:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi), Japanese Society for Food Hygiene and Safety, Vol. 42, No. 6 ( 2001), p. 354-358
Type of Medium:
Online Resource
ISSN:
0015-6426
,
1882-1006
Uniform Title:
梅酒中のカルバミン酸エチルの生成要因
DOI:
10.3358/shokueishi.42.354
Language:
Japanese
Publisher:
Japanese Society for Food Hygiene and Safety
Publication Date:
2001
detail.hit.zdb_id:
2456396-1
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