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)
AGROVOC关键词
书目信息
卷
26
期
1
ISSN
1226-3311
页码
pp. 45-53
其它主题
Composicion quimica; Salazon; Coccion
语言
韩国人
注释
Summaries (En, Ko)
4 illus.; 4 tables; 25 ref.
类型
Bibliography; Summary
1997-08-15
AGRIS AP
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