About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Influence of the ethanol treatment on pHs of boiled meat extracts of fish, shellfish, and domestic animals

1990

Murata, M. (Kyoto Univ., Uji (Japan). Research Inst. for Food Science) | Sakaguchi, M.

AGROVOC Keywords
alcoholes alcohols alcool aroma beef boiling carne de cerdo carne de pollo carne de res chicken meat extractos de carne extrait de viande fish flaveur flavour meat extracts pescado poisson (aliment) pork viande bovine viande de poulet viande porcine
Bibliographic information
Volume 56 Issue 10 ISSN 0021-5392
Other Subjects
Ph/ coquillages et crustaces; Cuisson a l'eau; Ph/ mariscos; Ebullicion; Ph/ shellfish
Language
English
Note
1 table; Summary (Ja)
Type
Summary
1991-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]