@article{oai:nagasaki-u.repo.nii.ac.jp:00010665,
 author = {藤本, 登},
 journal = {長崎大学教育学部紀要:自然科学, Bulletin of Faculty of Education, Nagasaki University : Natural Science},
 month = {Mar},
 note = {Experiments were carried out using the liquid-waste treatment system which combines the ozone system using micro bubbles with a private sewerage system to treat restaurant kitchen wastewater．When the system works at its best the amount of generated scum is decreased about 75％ compared with the existing system. The maintenance cost is also decreased about 15％．This system is able to increase the deodorizing capability by increasing the amount of ozone. However, optimum amount of ozone does exist, as the oxidation of fat and oil accelerates the production of formaldehydes．, 長崎大学教育学部紀要:自然科学, 80, pp.13-22; 2012},
 pages = {13--22},
 title = {外食産業用ハイブリッド型排水処理装置に関する研究},
 volume = {80},
 year = {2012}
}