Studies on seasonings manufactured in pan-Japan Sea areas-I. Characteristics of Chinese and Korean Soy and Fish Sauces on the Basis of Their Free Amino Acid Composition.
- 1 January 1993
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 59 (11) , 1929-1935
- https://doi.org/10.2331/suisan.59.1929
Abstract
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