Comparison of proximate and water extractive components in raw mackerel [Scomber japonicus] with those in a fermented mackerel food Heshiko

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Bibliographic Details
Published in	Nippon Suisan Gakkaishi Vol. 65; no. 5
Main Authors	Itou, K. (Fukui Prefectural Univ., Matsuoka (Japan)), Akahane, Y
Format	Journal Article
Language	Japanese
Published	1999
Subjects	ALIMENT FERMENTE ALIMENTOS FERMENTADOS COMPOSICION APROXIMADA COMPOSITION GLOBALE EXTRACTOS EXTRACTS EXTRAIT FERMENTED FOODS PROXIMATE COMPOSITION SCOMBER
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