Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Maeda Toshimichi and Takakura Yuto and Nishimura Tomoko and Kikutake Yuko and Watanabe Koichiro and Ito Nobuo and Inui Etsuro and Mizukami Yoichi and Seike Kazunori and Sakamoto Tokihiro and Sakai Takuhiro and Fukuda Yutaka and Harada Kazuki,Does the blood-letting fish frozen in alcohol brine have high quality for Sashimi food?,Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2008,20,0,25-25,https://cir.nii.ac.jp/crid/1390282680667317760,https://doi.org/10.11402/ajscs.20.0.25.0