Comparative studies on microbiological and chemical characteristics of "ika-shiokara akazukuri" [squid meat salted and ripened with liver] and "ika-shiokara kurozukuri" [squid meat salted ripend with liver and ink]
1992
Takai, M. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries) | Kawai, Y. | Inoeu, N. | Shinano, H.
AGROVOC Keywords
Bibliographic information
Bulletin of the Japanese Society of Scientific Fisheries (Japan)
Volume
58
Issue
12
ISSN
0021-5392
Pagination
pp. 2373-2378
Other Subjects
Microbial flora/ micrococcus; Murissage; Flora microbiana/ micrococcus; Poisson sale; Aptitude a la conservation; Aptitud para la conservacion; Flore microbienne/ micrococcus
Language
Japanese
Note
Summaries (En, Ja)
1 table; 9 fig.; 10 ref.
Type
Summary
1996-08-15
AGRIS AP
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