Art
J-GLOBAL ID:200902198154869766   Reference number:01A0095077

Extractive Components of Fish Sauce from the Waste of Frigate Mackerel Surimi Processing and a Comparison with those of Several Asian Fish Sauces.

マルソウダ加工残しから調製した魚醤油と数種アジア産魚醤油との呈味成分の比較
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Material:
Volume: 66  Issue:Page: 1026-1035  Publication year: Nov. 15, 2000 
JST Material Number: F0898A  ISSN: 0021-5392  CODEN: NSUGAF  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Animal aquatic foods  ,  Fermented seasonings  ,  Waste treatment 
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