Changes in composition of lipids, free amino acids and organic acids in rice-bran-fermented- sardine (Etrumeus teres) during processing and subsequent storage

✍ Scribed by Chun-Ming Chang; Toshiaki Ohshima; Chiaki Koizumi

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 677 KB
• Volume: 59
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740590415