Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying
Authors:
- A.K.M. Azad ShahASA.K.M. Azad Shah
- Hideyuki KuriharaHideyuki Kurihara
- 1 August 2009
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 115 (3) , 1011-1018
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Education, Culture, Sports, Science and Technology
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