Authors:
Shimoda, M
Cocunubo-Castellanos, J
Kago, H
Miyake, M
Osajima, Y
Hayakawa, I
Citation: M. Shimoda et al., The influence of dissolved CO2 concentration on the death kinetics of Saccharomyces cerevisiae, J APPL MICR, 91(2), 2001, pp. 306-311
Authors:
Shimoda, M
Yamamoto, Y
Cocunubo-Castellanos, J
Yoshimura, T
Miyake, M
Ishikawa, H
Osajima, Y
Citation: M. Shimoda et al., Deodorization of fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide, J FOOD SCI, 65(8), 2000, pp. 1349-1351