Changes in the Composition of Free Amino Acids, Organic Acids and Lipids during Processing and Ripening of `Hatahata-zushi', a Fermented Fish Product of Sandfish (Arctoscopus japonicus) and Boiled Rice

• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 66, Nº 1, 1994, pág. 75
• Idioma: inglés
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