Comparing Sensory and Gas Chromatographic Profiles in Aromas of Boiled Squid, Prawn, and Scallop using Full Factorial Design

✍ Scribed by K. Morita; K. Kubota; T. Aishima

• Book ID: 108823747
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 798 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb09605.x