Comparison of proximate and water extractive components in raw mackerel [Scomber japonicus] with those in a fermented mackerel food Heshiko
1999
Itou, K. (Fukui Prefectural Univ., Matsuoka (Japan)) | Akahane, Y.
AGROVOC Keywords
Bibliographic information
Bulletin of the Japanese Society of Scientific Fisheries (Japan)
Volume
65
Issue
5
ISSN
0021-5392
Pagination
pp. 878-885
Other Subjects
Aliment fermente; Composicion aproximada
Language
Japanese
Note
Summaries (En, Ja)
7 tables; 1 fig.; 33 ref
Type
Summary
2001-08-15
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