| Original language | English |
|---|---|
| Pages (from-to) | 334-339 |
| Number of pages | 6 |
| Journal | Nippon Shokuhin Kagaku Kogaku Kaishi |
| Volume | 45 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - 1998 |
All Science Journal Classification (ASJC) codes
- Food Science
Non-heating inactivation of microorganisms and enzymes - Application of supercritical carbon dioxide micro bubble method to food industry
Mitsuya Shimoda, Yutaka Osajima
Research output: Contribution to journal › Article › peer-review
1
Citation
(Scopus)