ROle of extractive components of scallop in its characteristic taste development (taste-active components of scallop-Part 2).
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収録刊行物
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- Nippon Shokuhin Kogyo Gakkaishi
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Nippon Shokuhin Kogyo Gakkaishi 42 378-381, 1990
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詳細情報
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- CRID
- 1572824499101863552
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- NII論文ID
- 10004871023
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- NII書誌ID
- AN00192587
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- データソース種別
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- CiNii Articles