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A New Processing of Ginger Using the Underwater Shock Wave
A New Processing of Ginger Using the Underwater Shock Wave
A New Processing of Ginger Using the Underwater Shock Wave
Maehara, H. (author) / Watanabe, T. (author) / Takemoto, A. (author) / Itoh, S. (author) / Itoh, S. / Yoh, J.J. / Hokamoto, K.
2011-01-01
4 pages
Article (Journal)
English
DDC:
620.11
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