AGRIS - International System for Agricultural Science and Technology

Studies on flavor components of katsuobushi, 1: Volatile flavor components in dorsal, abdominal and red meat parts of dried skipjack (katsuobushi)

1990

Hosokawa, M. (T. Hasegawa Co. Ltd., Kawasaki, Kanagawa (Japan)) | Sakakibara, H. | Yajima, I. | Hayashi, K.


Bibliographic information
Journal of the Japanese Society for Food Science and Technology (Japan)
Volume 37 Issue 10 ISSN 0029-0394
Pagination
pp. 814-818
Other Subjects
Atun; Compuesto volatil; Compose volatil; Poisson seche
Language
Japanese
Note
2 tables; 1 fig.; 12 ref.; Summaries (En, Ja)
Type
Summary

1991-08-15
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