A comparison of volatile compounds in a fish sauce prepared by the use of soy sauce koji with those in commercial fish sauces in Japan (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
スポンサーリンク
概要
著者
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FUNATSU YASUHIRO
Toyama Prefecture Food Research Institute
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Funatsu Y
Toyama Prefectural Food Research Institute
関連論文
- Oxidative Stability of Powdery Tridocosahexaenoin Included in Cyclodextrin and Its Application to Fish Meal Paste
- Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix
- Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor
- Efficient utilization of frigate mackerel caught in a large quantity by set-net fisheries in Toyama Bay--Processing of a Surimi-Based Product and Utilization of the Waste Discharged from the Processing
- A comparison of volatile compounds in a fish sauce prepared by the use of soy sauce koji with those in commercial fish sauces in Japan (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)