Effect of Salting Treatment on the Flavour of Oyster, Donax and Sea Urchin
スポンサーリンク
概要
著者
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FAHMY A.
Fats and Oils Lab., National Research Centre., Dept. ofFood Tech., Faculty of Agric., Kafr ElyShiekh, Tanta Univ., and Faculty of Science, Banha Univ.
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SOLIMAN Mervat
Fats and Oils Lab., National Research Centre., Dept. ofFood Tech., Faculty of Agric., Kafr ElyShiekh, Tanta Univ., and Faculty of Science, Banha Univ.
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SAWY A.
Fats and Oils Lab., National Research Centre., Dept. ofFood Tech., Faculty of Agric., Kafr ElyShiekh, Tanta Univ., and Faculty of Science, Banha Univ.
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OSMAN F.
Fats and Oils Lab., National Research Centre., Dept. ofFood Tech., Faculty of Agric., Kafr ElyShiekh, Tanta Univ., and Faculty of Science, Banha Univ.