![](/img/cover-not-exists.png)
Non-enzymatic browning during thermal processing of canned sardine.
TANAKA, Munehiko, TAGUCHI, TakeshiVolume:
51
Year:
1985
Language:
english
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.51.1169
File:
PDF, 331 KB
english, 1985