Takeda, S. Et Al. 2021. Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.27, no.5 , 759-768.

Takeda, S., Uchiyama, J., Sugita, K., Enomoto, H., Ahhmed, A. M., Kinoshita, Y., ... Mizunoya, W.(2021). Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.27, no.5, 759-768.

Takeda, Shiro Et Al. "Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.27, no.5, 759-768, 2021

Takeda, Shiro Et Al. "Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.27, no.5, pp.759-768, 2021

Takeda, S. Et Al. (2021) . "Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.27, no.5, pp.759-768.

@article{article, author={Shiro Takeda Et Al. }, title={Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria}, journal={FOOD SCIENCE AND TECHNOLOGY RESEARCH}, year=2021, pages={759-768} }