Journal of National Fisheries University

PISSN : 0370-9361

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Journal of National Fisheries University Volume 41 Issue 4
published_at 1993-03

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

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
Fujimoto Masakatsu
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41-4-229-235.pdf