Studies on flavor components of Katsuobushin. Part II. Non-volatile flavor components in dorsal, abdominal and red meat parts of dried skipjack (Katsuobushi).-Reference-Cited by-同舟云学术

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Studies on flavor components of Katsuobushin. Part II. Non-volatile flavor components in dorsal, abdominal and red meat parts of dried skipjack (Katsuobushi).

Published:1990 Issue:11 Volume:37 Page:856-861
ISSN:0029-0394
Container-title:NIPPON SHOKUHIN KOGYO GAKKAISHI
language:
Short-container-title:JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Author:

HOSOKAWA Makoto,SAKAKIBARA Hidemasa,YAJIMA Izumi,HAYASHI Kazuo

Publisher

Japanese Society for Food Science and Technology

Subject

General Medicine

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