Odor of fermented small shrimp. Part I. Odor of cooked small shrimp, Acetes japonicus Kishinouye: Difference between raw material and fermented product.
- 1 January 1983
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 47 (2) , 337-342
- https://doi.org/10.1271/bbb1961.47.337
Abstract
No abstract availableThis publication has 0 references indexed in Scilit: