The formation of N-nitrosamine during storage of salted mackerel, Scomber japonicus
1997
Lim, C.Y. | Lee, S.J. | Lee, I.S. | Sung, N.J. (Gyeongsang National University, Chinju (Korea Republic). Department of Food and Nutrition) | Kim, J.G. (Gyeongsang National University, Chungmu (Korea Republic). Department of Marine Food Science and Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Том
26
Выпуск
1
ISSN
1226-3311
Нумерация страниц
pp. 45-53
Другие темы
Composicion quimica; Salazon; Coccion
Язык
Корейский
Примечание
Summaries (En, Ko)
4 illus.; 4 tables; 25 ref.
Тип
Bibliography; Summary
1997-08-15
AGRIS AP
Поставщик данных
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