Characteristics of low‐salt Alaskan pink shrimp sauce...

Journal of Food Processing and Preservation 2020 / 10 Vol. 44; Iss. 10

Characteristics of low‐salt Alaskan pink shrimp sauce prepared using nonglutinous rice cultivar Yukiwakamaru koji

Nagai, Takeshi, Saito, Masataka, Tanoue, Yasuhiro, Kai, Norihisa, Suzuki, Nobutaka
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
44
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14747
Date:
October, 2020
File:
PDF, 599 KB
2020
Conversion to is in progress
Conversion to is failed