Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Hanzawa, J., Takeda, S. On the reddening of boned codfish. Archiv. Mikrobiol. 2, 1–22 (1931). https://doi.org/10.1007/BF00446496
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF00446496