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Taste characteristics of six different extracts from raw common squid [Todarodes pacificus] and their taste substance profiles

1995

Hatae, K. (Ochanomizu Univ., Tokyo (Japan)) | Kagawa, M. | Matsumoto, M. | Shimada, J. | Yamanaka, H.

AGROVOC Keywords
agua analyse organoleptique appropriate technology compuestos del sabor eau etanol ethanol extraction par solvant extractos extracts extrait flavour compounds organoleptic analysis perishable products productos perecederos solvent extraction temperatura del agua todarodes pacificus water water temperature
Bibliographic information
Volume 61 Issue 4 ISSN 0021-5392
Pagination
pp. 619-626
Other Subjects
Extraccion por disolventes; Analisis organoleptico; Temperature de l'eau; Tecnologia apropiada; Technologie appropriee; Produit perissable; Compose de la flaveur
Language
Japanese
Note
Summary (En)
4 tables; 4 fig.; 24 ref
Type
Summary
1997-08-15
AGRIS AP
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