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关键词
书目信息
页码
pp. 619-626
其它主题
Extraccion por disolventes; Analisis organoleptico; Temperature de l'eau; Tecnologia apropiada; Technologie appropriee; Produit perissable; Compose de la flaveur
语言
日本人
注释
Summary (En)
4 tables; 4 fig.; 24 ref
类型
Summary
1997-08-15
AGRIS AP