Studies on flavor componests in boiled crabs-V. IV: Comparison of taste between natural and synthetic extracts of snow crab meat.
Open Access
- 1 January 1981
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 47 (4) , 529-534
- https://doi.org/10.2331/suisan.47.529
Abstract
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