Studies on the aroma of new seasoning, 2: Volatile components of new protein hydrolyzed seasoning.
1986
Takasaki S. | Kubota K. | Kobayashi A. | Akatsuka S.
AGROVOC Keywords
Bibliographic information
Journal of Japanese Society of Food Science and Technology
Volume
33
ISSN
0029-0394
Pagination
v.329-335(5)
Other Subjects
Composicion; Produit proteique; Productos proteinicos
Language
English
Note
Summaries (En, Ja).
Type
Journal Article; Summary
Source
Journal-of-Japanese-Society-of-Food-Science-and-Technology (Japan). (May 1986). v. 33(5) p. 329-335.
Corporate Author
Ochanomizu Univ., Tokyo (Japan). Inst. of Food Chemistry
2012-11-15
AGRIS AP
Data Provider
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