Changes in K value and Taste Potentiating Components in the Kipper of Round Herring, Etrumeus teres, during Drying

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

Creators Kunimoto Masahiko

Creators Kochi Masayuki

Creators Hamada Moritsugu

Creators Hatate Hideo

Creators Kaneniawa Masaki

Creators Ishizaiki Shoichiro

Creators Fujimoto Masakatsu

Creators Nakamura Makoto

Source Identifiers [PISSN] 0370-9361

Languages jpn

Resource Type departmental bulletin paper

Publishers National Fisheries University

Date Issued 1993-03

File Version Version of Record

Access Rights open access

Relations

[ISSN]0370-9361