Taste-active components of scallop, 2: Role of extractive components of scallop in its characteristic taste development

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Bibliographic Details
Published inNippon Shokuhin Kōgyō Gakkaishi Vol. 37; no. 6
Main Authors Watanabe, K. (Tokyo Univ. (Japan). Faculty of Agriculture), Lan, H.L, Yamaguchi, K, Konosu, S
Format Journal Article
LanguageJapanese
Published 01.06.1990
Subjects
AROMA
CHEMICAL COMPOSITION
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
EXTRACTOS
EXTRACTS
EXTRAIT
FLAVEUR
FLAVOUR
PEIGNE
SCALLOPS
VIEIRA
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Bibliography:Q04
9100202
ISSN:0029-0394