APPLICATION OF COLORED CELLOPHANE TO FISH PRODUCTS FOR THE PURPOSE OF PROLONGATION OF THEIR STORAGE LIFE-I
水産食品の品質保存に及ぼす着色セロファンの影響-I

Chiaki KOIZUMI, Junsaku NONAKA
1959 Nippon Suisan Gakkaishi  
doi:10.2331/suisan.25.204 fatcat:57tmcumudrhjhenj362owzwya4