Identification of the Characteristic Volatile Flavor...

Food Science and Technology International Tokyo 1996 Vol. 2; Iss. 3

Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid(Todarodes pacificus STEENSTRUP).

KUBOTA, Kikue, MATSUKAGE, Yukiko, SEKIWA, Youko, KOBAYASHI, Akio
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Volume:
2
Year:
1996
Language:
english
Journal:
Food Science and Technology International, Tokyo
DOI:
10.3136/fsti9596t9798.2.163
File:
PDF, 456 KB
english, 1996
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