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.
AGROVOC Keywords
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
Compuesto volatil; Poisson seche; Compose volatil; Atun
Language
Japanese
Note
2 tables; 1 fig.; 12 ref.; Summaries (En, Ja)
Type
Summary
1991-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by The Agriculture, Forestry and Fisheries Research Information Technology Center
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
