Flavor constituents of dried bonito (katsuobushi).

Sakakibara H.; Hosokawa M.; Yajima I.; Hayashi K.

Flavor constituents of dried bonito (katsuobushi).

1990

Sakakibara H. | Hosokawa M. | Yajima I. | Hayashi K.

AGROVOC Keywords

bonite bonito bonitos chemical composition composition chimique compuestos del sabor dried products flavour compounds productos secos volatile compounds

Bibliographic information

Published in

Food reviews international

Volume 6 ISSN 8755-9129

Pagination

v.553-572(4)

Other Subjects

Compose volatil; Produit seche; Compose de la flaveur; Compuesto volatil; Composicion quimica

Language

English

Note

references. Presented at the Pacifichem ' 89 Conference on "Seafoods: Quality and Evaluation," December 17-22, 1989, Honolulu. AVAILABILITY: US (DNAL TX341.F662).

Type

Journal Article

Source

Food-reviews-international (USA). (1990). v. 6(4) p. 553-572.

Corporate Author

T. Hasegawa Co. Ltd., Kawasaki-shi, Japan

Technische Univ. Muenchen, Weihenstephan (Germany). Fakultaet fuer Landwirtschaft und Gartenbau.

In AGRIS since: 2012-11-15

Format: AGRIS AP

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Flavor constituents of dried bonito (katsuobushi).

1990

AGROVOC Keywords

Bibliographic information