In:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), Japanese Society for Food Hygiene and Safety, Vol. 33, No. 2 ( 1992), p. 150-156
Type of Medium:
Online Resource
ISSN:
0015-6426
,
1882-1006
Uniform Title:
調理加工によるアフラトキシンの消長及びそれに及ぼす食品成分の影響
DOI:
10.3358/shokueishi.33.150
Language:
Japanese
Publisher:
Japanese Society for Food Hygiene and Safety
Publication Date:
1992
detail.hit.zdb_id:
2456396-1
detail.hit.zdb_id:
604314-8
Permalink