Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon Dioxide
KENSHIRO FUJIMOTO, YASUSHI ENDO, SOON-YEONG CHO, RITSUKO WATABE, YASUO SUZUKI, MASANORI KONNO, KAZUO SHOJI, KUNIO ARAI, SHOZABURO SAITOVolume:
54
Year:
1989
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1989.tb03057.x
File:
PDF, 499 KB
english, 1989