Effect of various seasonings on the quality retention of dried mackerel ( Scomber scombrus Linnaeus)
Author:
Affiliation:
1. Faculty of Applied Life Science Nippon Veterinary and Life Science University Musashino Tokyo Japan
2. Dot Science Inc. Chuo‐ku Tokyo Japan
3. Uoden Ltd. Ashigarashimo‐gun Kanagawa Japan
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15476
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3. Brewing Society of Japan. (1999).“Jouzoubutunoseibun” Brewing Society of Japan Tokyo(pp.21–27) (In Japanese).
4. Analysis of Volatile Components of FreshPerilla frutescens (L.) Britt. var. acuta (Thunb.) Kudoby Headspace GC/MS
5. Effect of cooking on the antioxidant properties of coloured peppers
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