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

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

• Publisher: John Wiley and Sons
• Year: 1994
• Tongue: English
• Weight: 702 KB
• Volume: 66
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740660112