Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported
Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported
复制标题
日本捕获的半滑金河豚背肌和肉汤与进口同种鱼的煮背肌和肉汤的味道和提取物成分比较
DOI：
10.1007/s12562-012-0585-2
复制
发表时间：
2013
期刊：
影响因子：
--
通讯作者：
Hideki Ushio,Shugo Watabe
中科院分区：
文献类型：
--
作者：
Hiroko Yamaguchi;Misako Nakaya,Gen Kaneko;Chie Yoneda;Toshitaka Mochizuki,Katsuya Fukami;Hideki Ushio,Shugo Watabe
