SCOPUS 정보 검색 플랫폼

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 66, Issue 6, 2000, Pages 1036-1045

A comparision of extractive components of a fish sauce prepared from frigate mackerel using soy sauce koji with those of Japanese-made fish sauces and soy sauce

(6) Funatsu, Yasuhiro a Sunago, Ryoji b Konagaya, Shiro c,d Imai, Tooru a,e Kawasaki, Ken Ichi a Takeshima, Fumio a

a Toyama Prefectural Agricultural Forestry And Fisheries Research Center (Japan)

b Kanetsuru Sunago Shoten Company Inc (Japan)

c Marine Fisheries Research Department Singapore City (Singapore)

d KOKUGAKUIN UNIVERSITY (Japan)

e NATIONAL FOOD RESEARCH INSTITUTE (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034554677 PISSN: 00215392 EISSN: None Source Type: Journal
DOI: 10.2331/suisan.66.1036 Document Type: Review

Times cited : (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.