Proj
J-GLOBAL ID:202104012219024870  Research Project code:16808185

2段階殺菌を用いた浅漬けの賞味期限の延長技術の開発

2段階殺菌を用いた浅漬けの賞味期限の延長技術の開発
National award number:JPMJTM16FK
Study period:2016 - 2016
Organization (1):
Research responsibility: ( , 産業技術研究本部食品加工研究センター, 研究職員 )
DOI: https://doi.org/10.52926/JPMJTM16FK
Terms in the title (5):
Terms in the title
Keywords automatically extracted from the title.
Research program:
Organization with control over the research:
Japan Science and Technology Agency

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