1. Effect of aureomycin chlortetracycline in the processing and storage of freshly shucked oysters.;Abbey;Food Technol.,1957
2. Further observations on penicillin.;Abraham;Lancet,1941
3. Studies on dehydroacetic acid. III. Preservative effects of de-hydroacetic acid on fish and fish products. (In Japanese with English summary.);Aiso;Rept. Inst. Putrefaction Chiba Univ.,1951
4. On an attempt to preserve whale meat freshness and to prevent decay with 5-nitrofurfriden aminoguanidine.;Akiya;Sci. Repts. Whales Research Inst. No.,1952
5. Aureomycin as an ice additive for fresh fish. Ind. Refrig. 131, 19-20, 52;;Albertsen;Food and Agr. Organization U.N. Fish Processing Technologists Conf. Rotterdam 1955 Symposium Paper No.,1956