Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental Designs

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

• Book ID: 108823869
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 196 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb10688.x