Taste-active components of scallop Part II. Role of extractive components of scallop in its characteristic taste development.
Open Access
- 1 January 1990
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 37 (6) , 439-445
- https://doi.org/10.3136/nskkk1962.37.6_439
Abstract
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