Inamasu Yuji
Studies on Quality Improvement of Salted Fish (IV) : Inhibitory Effect of Chemical Preservatives on Volatile Acid Production in Seasoned Dried Fish
Journal of National Fisheries University Volume 15 Issue 1
Page 17-26
published_at 1966-10
Title
塩蔵魚の品質に関する研究 (IV) : 防腐剤による調味乾燥魚肉の揮発性酸生成抑制効果
Studies on Quality Improvement of Salted Fish (IV) : Inhibitory Effect of Chemical Preservatives on Volatile Acid Production in Seasoned Dried Fish
Source Identifiers
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
National Fisheries University
Date Issued
1966-10
File Version
Version of Record
Access Rights
open access
Relations
[ISSN]0370-9361