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J-GLOBAL ID：201902008916389345   Reference number：19S2561523

Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat

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Author (3)：
HAYASHI, T.

About HAYASHI, T.

(Laboratory of Marine Biochemistry, Faculty of Agriculture, Univ of Tokyo)

About Laboratory of Marine Biochemistry, Faculty of Agriculture, Univ of Tokyo

, 
YAMAGUCHI, K.

About YAMAGUCHI, K.

(Laboratory of Marine Biochemistry, Faculty of Agriculture, Univ of Tokyo)

About Laboratory of Marine Biochemistry, Faculty of Agriculture, Univ of Tokyo

, 
KONOSU, S.

About KONOSU, S.

(Laboratory of Marine Biochemistry, Faculty of Agriculture, Univ of Tokyo)

About Laboratory of Marine Biochemistry, Faculty of Agriculture, Univ of Tokyo


Material：
Journal of Food Science

About Journal of Food Science


Volume： 46  Issue： 2  Page： 479-483  Publication year： 1981 
JST Material Number： SCOPUS  ISSN： 0022-1147 
Language： English (EN)

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