Extractive Components of Scallop and Identification of its Taste-active Components by Omission Test
- 1 January 1988
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 35 (4) , 252-257
- https://doi.org/10.3136/nskkk1962.35.4_252
Abstract
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