Science of Cookery
Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360
Changes occurring in the lipids during the processing and roasting of salted and dried fish
Eiko Shimizu, Takashi Kaneda
Author information
JOURNAL FREE ACCESS

1969 Volume 2 Issue 2 Pages 113-115

Details
Download PDF (493K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Article 1st page
Content from these authors
© The Japan Society Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Successor

Journal of Cookery Science of Japan

Share this page
feedback
 Top