A study on curry. Part III. Free amino acid, organic acid, color and sensory evaluation in commercial cooked curry.
NAGASHIMA, Toshio, KOIZUMI, Yukimichi, YAMADA, Masatoshi, YANAGIDA, FujiharuVolume:
33
Year:
1986
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.33.7_529
File:
PDF, 311 KB
1986