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KMID : 0667719940310020664
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Report Natlonal Institute of Health
1994 Volume.31 No. 2 p.664 ~ p.680
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Studies on the Taste Compounds of Wild and Cultured Fishes(¥°)
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ÑÑýìæâ/Kim, H.Y.
ÚÓô¶ð/ì°úçÝ£/äÌÜ·ñÁ/úÉðóûú/ì°áøçû/ðáÓìð/Park, C.C./Lee, H.B./Ahn, B.J./Hur, J.W./Lee, S.O./Cho, D.J.
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Abstract
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wild fish;cultured fish;taste compounds;red sea bream;rockfish;flounders;nucleotides and their related compounds;total amino acid;free amino acid;organic acid
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KEYWORD
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FullTexts / Linksout information
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