Adaptive ingredients against food spoilage in Japanese cuisine

Yohsuke Ohtsubo
  • International Journal of Food Sciences and Nutrition, January 2009, Taylor & Francis
  • DOI: 10.1080/09637480802033502

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

The following have contributed to this page: Yohsuke Ohtsubo

In partnership with: