Chemical and sensory properties of ayu-narezushi prepared using ayu Plecoglossus altivelis caught in different seasons
NOMURA, KOJI, TAGO, YASUHIKOVolume:
82
Year:
2016
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.16-00026
File:
PDF, 216 KB
2016