![](/img/cover-not-exists.png)
The influence of ribose on browning of dried and seasoned squid products
OMURA, YUJI, OKAZAKI, EMIKO, YAMASHITA, YUMIKO, YAMAZAWA, MASAKATU, WATABE, SHUGOVolume:
70
Year:
2004
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.70.187
File:
PDF, 515 KB
2004