Changes in Free Amino Acid, Organic Acid, and Lipid Compositions of Fermented Mackerel "Sushi" during Processing.
1992 ◽
Vol 58
(10)
◽
pp. 1961-1969
◽
Keyword(s):
Keyword(s):
2017 ◽
Vol 82
(5)
◽
pp. 1116-1123
◽
2013 ◽
Vol 50
◽
pp. 743-749
◽
Keyword(s):
2015 ◽
Vol 25
(2)
◽
pp. 326
1998 ◽
Vol 45
(2)
◽
pp. 149-154
◽
Keyword(s):
1991 ◽
Vol 57
(8)
◽
pp. 1579-1585
◽
1989 ◽
Vol 34
(5)
◽
pp. 329-334
◽
Keyword(s):
1985 ◽
Vol 32
(9)
◽
pp. 669-676
◽
Keyword(s):