@article{oai:kindai.repo.nii.ac.jp:00013164,
 author = {田中,  尚道 and 南雲,  繁樹 and 上村,  公夫 and 山田,  光男 and 高田,  孝充},
 issue = {10},
 journal = {近畿大学資源再生研究所報告, Annual report of the institute of resource recycling of Kinki University},
 month = {Mar},
 note = {[Synopsis] The kind and concentration of the bad smell which occur from a hoggery were measured. It specified that the cause of a bad smell was ammonia. It proposed improving repair of a deodorization layer, and the issuing environment in a fermentation tub as the measure. First, as a result of repairing a deodorization layer, the fermentation temperature in a fermentation tub came to rise promptly, and the bad smell was also reduced. From now on, full-scale repair was performed at the season when temperature rises, and it clarified about how far a bad smell is reduced., application/pdf},
 pages = {17--20},
 title = {〈研究〉養豚場からの排出される臭気の軽減に関する試験--1.南魚沼市における養豚場から排出される臭気の種類と濃度について},
 year = {2012},
 yomi = {タナカ, ナオミチ and ナグモ, シゲキ and カミムラ, キミオ and ヤマダ, ミツオ and タカダ, タカミツ}
}