Hatate Hideo
Changes in K value and Taste Potentiating Components in the Kipper of Round Herring, Etrumeus teres, during Drying
水産大学校研究報告 Volume 41 Issue 4
Page 229-235
published_at 1993-03
Title
ウルメイワシ丸干し製造中におけるK値と呈昧成分の変化
Changes in K value and Taste Potentiating Components in the Kipper of Round Herring, Etrumeus teres, during Drying
Creators
Fujimoto Masakatsu
Source Identifiers
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
水産大学校
Date Issued
1993-03
File Version
Version of Record
Access Rights
open access
Relations
[ISSN]0370-9361