Changes in taste and textural properties of the foot of the Japanese cockle (Fulvia mutica) by cooking and during storage
CHIE YONEDA, CHINATSU KASAMATSU, KEIKO HATAE, SHUGO WATABEVolume:
68
Year:
2002
Language:
english
Pages:
7
DOI:
10.1046/j.1444-2906.2002.00544.x
File:
PDF, 168 KB
english, 2002