Flavor Constituents in Savory Seafood : Dried Kelp (Kombu), Scallop, and Dried Bonito (Katsuobushi)

Details 詳細情報について

• CRID

  1522543655759897472

• NII Article ID

  40021160892

• ISSN

  18823203

• NDL BIB ID

  028105321

• Web Site

  http://id.ndl.go.jp/bib/028105321

  https://ndlsearch.ndl.go.jp/books/R000000004-I028105321

• Text Lang

  en

• NDL Source Classification

  • ZR26(科学技術--農林水産--水産)

• Data Source

  • NDL
  • CiNii Articles