Author:
CHOI Sung He,KATO Hiromichi
Publisher
Oxford University Press (OUP)
Subject
General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology
Cited by
3 articles.
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1. Aroma;Handbook of Seafood and Seafood Products Analysis;2009-11-24
2. Volatile Components in Salt-Fermented Fish and Shrimp Pastes;Journal of Food Science;1995-01
3. Flavour of shellfish and kamaboko flavorants;Seafoods: Chemistry, Processing Technology and Quality;1994