Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
TAMOTSU SEIKO,III-5. Improvement in taste of “Shirasu” by using ohmic heating,NIPPON SUISAN GAKKAISHI,0021-5392,The Japanese Society of Fisheries Science,2012,78,4,800,https://cir.nii.ac.jp/crid/1390001206416706176,https://doi.org/10.2331/suisan.78.800