Analysis of Volatile Compounds in Traditional Chinese Fish...

Food and Bioprocess Technology 2011 / 02 Vol. 4; Iss. 2

Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu)

Jin-Jin Jiang, Qing-Xiao Zeng, Zhi-Wei Zhu
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Volume:
4
Language:
english
Pages:
6
DOI:
10.1007/s11947-008-0173-8
Date:
February, 2011
File:
PDF, 179 KB
english, 2011
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