Characteristics of Saba-narezushi (Mackerel and Pickles) produced in the Wakasa region of Fukui prefecture [Japan]: Chemical changes in the fermentation medium and mackerel meat during fermentation and the production of volatile components
1990
Kariya, Y. (Fukui Univ. (Japan). Faculty of Education) | Kiuchi, R. | Mikami, N. | Doishita, H. | Kodama, K.
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 43-48
Другие темы
Japan/ chemical composition; Volatilite; Aliment transforme; Fermentacion; Japon/ composicion quimica; Tecnologia de los alimentos; Japon/ composition chimique; Elaboracion del pescado
Язык
Японский
Примечание
Summaries (En, Ja)
1 plate; 3 tables; 5 fig.; 7 ref.
Тип
Summary
1994-08-15
AGRIS AP
Поставщик данных
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