Freshness and Palatability of Fish Meat.
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- MURATA Michiyo
- Kacho Junior College
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- ANDO Masashi
- Faculty of Agriculture, Kinki University
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- SAKAGUCHI Morihiko
- Faculty of Agriculture, Kyoto University
Bibliographic Information
- Other Title
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- 魚肉の鮮度とおいしさ
- ギョニク ノ センド ト オイシサ
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Abstract
記事分類: 食品工学--水産食品 ; その他の工学--生活科学
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 42 (6), 462-468, 1995
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390282681382413824
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- NII Article ID
- 10007580359
- 10004983440
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
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- NDL BIB ID
- 3615834
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
