III-5. Improvement in taste of “Shirasu” by using ohmic heating

DOI
  • TAMOTSU SEIKO
    Kagoshima Prefecture Fisheries Technology and Development Center

Bibliographic Information

Other Title
  • III-5. 通電加熱によるシラスの旨味向上
  • III-5. Improvement in taste of ^|^ldquo;Shirasu^|^rdquo; by using ohmic heating

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Details 詳細情報について

  • CRID
    1390001206416706176
  • NII Article ID
    10030499791
  • NII Book ID
    AN00193422
  • DOI
    10.2331/suisan.78.800
  • ISSN
    1349998X
    00215392
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles

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