Studies on flavor components in boiled crabs. III. Sugars,...

NIPPON SUISAN GAKKAISHI 1979 Vol. 45; Iss. 10

Studies on flavor components in boiled crabs. III. Sugars, organic acids, and minerals in the extracts.

HAYASHI, Tetsuhito, ASAKAWA, Akihiko, YAMAGUCHI, Katsumi, KONOSU, Shoji
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Volume:
45
Year:
1979
Language:
english
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.45.1325
File:
PDF, 1.10 MB
english, 1979
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