Skip to main content
Journal ArticleOPEN ACCESS

Microfloral and Chemical Changes of Salted Pickles (Suguki) during Its Manufacturing Process

  • OGIHARA H
  • KAWARAI T
  • FURUKAWA S
  • et al.
Japanese Journal of Food Microbiology (2009) 26(2) 98-106
DOI: 10.5803/jsfm.26.98
N/ACitations
Citations of this article
1Readers
Mendeley users who have this article in their library.

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

OGIHARA, H., KAWARAI, T., FURUKAWA, S., MIYAO, S., & YAMASAKI, M. (2009). Microfloral and Chemical Changes of Salted Pickles (Suguki) during Its Manufacturing Process. Japanese Journal of Food Microbiology, 26(2), 98–106. https://doi.org/10.5803/jsfm.26.98

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 1

100%

Readers' Discipline

Tooltip

Biochemistry, Genetics and Molecular Bi... 1

100%

Article Metrics

Tooltip
Mentions
References: 2

Save time finding and organizing research with Mendeley

Sign up for free