✦ LIBER ✦
Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
✍ Scribed by Anupam Giri; Kazufumi Osako; Akira Okamoto; Toshiaki Ohshima
- Book ID
- 116488719
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 480 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0963-9969
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