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.
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Research program:
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Organization with control over the research:
Japan Science and Technology Agency
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