Flavor improvement of boiled fish by addition of fermented...

NIPPON SUISAN GAKKAISHI 2016 Vol. 82; Iss. 5

Flavor improvement of boiled fish by addition of fermented rice bran “Nuka”

MIYASAKI, TAIKO, KAWABE, SHINYA, YAMASHITA, SHYOTA, KOJIMA, AYAKA, USUI, MASAKATSU
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Volume:
82
Year:
2016
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.16-00020
File:
PDF, 353 KB
2016
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