|
KMID : 0380619950270020199
|
|
Korean Journal of Food Science and Technology
1995 Volume.27 No. 2 p.199 ~ p.204
|
|
|
Changes in Contents of Some Taste Compounds of Fish Meat by Heating Conditions
|
|
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|