Authors: OKAYAMA T NABAE Y YAMANOUE M NISHIKAWA I SHIMIZU Y GOTO K NUMATA M HONIKEL KO

Citation: T. Okayama et al., EFFECT OF GLUTAMINASE PREPARATION FROM BACILLUS-SUBTILIS GT STRAIN ONSENSORY EVALUATION OF PROCESSED MEAT-PRODUCTS, Die Fleischwirtschaft, 78(1), 1998, pp. 41-42

Authors: OKAYAMA T NABAE Y YAMANOUE M NISHIKAWA I SHIMIZU Y GOTE K NUMATA M HONIKEL KO

Citation: T. Okayama et al., EFFECT OF GLUTAMINASE PREPARATION FROM BACILLUS-SUBTILIS GT STRAIN ONSENSORY EVALUATION OF PROCESSED MEAT-PRODUCTS, Die Fleischwirtschaft, 77(10), 1997, pp. 939-941