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关键词
书目信息
Bulletin of the Japanese Society of Scientific Fisheries (Japan)
卷
65
期
5
ISSN
0021-5392
页码
pp. 878-885
其它主题
Aliment fermente; Composicion aproximada
语言
日本人
注释
Summaries (En, Ja)
7 tables; 1 fig.; 33 ref
类型
Summary
2001-08-15
AGRIS AP
