Art
J-GLOBAL ID：200902015527040603   Reference number：87A0330142

Composition of volatile sulfur-containing compounds in raw and canned mackerels, sardines and mackerel pikes.

サバ,イワシ及びサンマ生肉並びに缶詰中の揮発性含硫化合物について
Author (3)：
TAKEUCHI IKUKO

About TAKEUCHI IKUKO

(東洋食品工業短大)

About 東洋食品工業短大

, 
KUTSUKI YUKAKO

About KUTSUKI YUKAKO

(東洋食品工業短大)

About 東洋食品工業短大

, 
OSADA HIROMITSU

About OSADA HIROMITSU

(東洋食品工業短大)

About 東洋食品工業短大


Material：
東洋食品工業短期大学・東洋食品研究所研究報告書  (東洋食品研究所研究報告書)

About 東洋食品工業短期大学・東洋食品研究所研究報告書


Issue： 16(1984/1985)  Page： 30-36  Publication year： Dec. 1985 
JST Material Number： G0676A  ISSN： 0564-0296  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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canning

About canning

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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methanethiol

About methanethiol


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Aquatic food in general 
(FJ13010R)

About Aquatic food in general

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
サバ

About サバ

, 
イワシ

About イワシ

, 
サンマ

About サンマ

, 
生肉

About 生肉

, 
缶詰

About 缶詰

, 
揮発性

About 揮発性


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