Amanote Research
Register
Sign In
Erratum to : The Design of a Thyristor Inverter Type of Step-Up Circuit for the Discharge Lamp Operation
Journal of the Illuminating Engineering Institute of Japan (Shomei Gakkai Shi)
- Japan
doi 10.2150/jieij1917.59.8_415
Full Text
Open PDF
Abstract
Available in
full text
Categories
Electronic Engineering
Electrical
Date
January 1, 1975
Authors
Unknown
Publisher
Illuminating Engineering Society of Japan
Related search
Isolation and Identification of the Causative Bacterium of Histamine Accumulation During Fish Sauce Fermentation and the Suppression Effect of Inoculation With Starter Culture of Lactic Acid Bacterium on the Histamine Accumulation in Fish Sauce Processing
Nippon Suisan Gakkaishi
Aquatic Science
Determination of Histamine in Fish Sauce From Thailand Using a Solid Phase Extraction and High-Performance Liquid Chromatography
Fisheries Science
Aquatic Science
Thermoprocessment of Tambaqui Fish in Tucupi Sauce
African Journal of Food Science and Technology
A Comparison of Volatile Compounds in a Fish Sauce Prepared by the Use of Soy Sauce Koji With Those in Commercial Fish Sauces in Japan
Fisheries Science
Aquatic Science
Expansion of the “Noto Region” Based on Utilization of Seaweed and Fish Sauce
E-journal GEO
Isolation and Identification of Halophilic Microorganisms in Soy Sauce
Food Research
Food Science
Social Responsibility of Vietnamese Journalism Through the "Fish Sauce With Arsenic" Scandal
Studies on Organic Acids in "Shottsuru" (Fish Sauce)
NIPPON SHOKUHIN KOGYO GAKKAISHI
Characterization and Identification of Tetragenococcus Halophilus and Tetragenococcus Muriaticus Strains From Fish Sauce (Nam-Pla)
Japanese Journal of Lactic Acid Bacteria
Measurement of Antioxidative Capacity of Fish Sauce Using Chemiluminescence Method
Fisheries Science
Aquatic Science
