Bacterial and chemical properties of Japanese traditional anchovy product, salted Etari
Crossref DOI link: https://doi.org/10.1007/s12562-020-01437-x
Published Online: 2020-07-03
Published Print: 2020-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kobayashi, Takeshi
Nishitake, Mayu
Saito, Masataka
Terahara, Takeshi
Imada, Chiaki
Shinagawa, Akira
Takeshita, Atsuko
Text and Data Mining valid from 2020-07-01
Version of Record valid from 2020-07-01
Article History
Received: 24 March 2020
Accepted: 10 June 2020
First Online: 3 July 2020