Influence of Processing on the Volatile Compounds Characterizing the Flavor of Pickled Fish
DAVID B. JOSEPHSON, ROBERT C. LINDSAY, DAVID A. STUIBERVolume:
52
Year:
1987
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1987.tb13963.x
File:
PDF, 724 KB
english, 1987