Changes in chemical and sensory properties of migaki-nishin (dried herring fillet) during drying. [electronic resource]
Producer: 20100128Description: S309-14 p. digitalISSN:- 1750-3841
- Amino Acids -- analysis
- Animals
- Desiccation -- methods
- Dietary Fats -- analysis
- Dietary Proteins -- analysis
- Fishes
- Food Preservation -- methods
- Food, Preserved -- analysis
- Humans
- Maillard Reaction
- Nitrogen Compounds -- analysis
- Peptides -- analysis
- Pigmentation
- Seafood -- analysis
- Sensation
- Time Factors
- Tissue Extracts -- chemistry
- Water -- analysis
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Publication Type: Journal Article
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