Science of Cookery
Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360
Studies of Seafood on Cooking-II Amino acid and Protein Composition of Sole Stock
Yuichiro Hirano, Eiji Kato, Takeaki Kikuchi
Author information
JOURNAL FREE ACCESS

1972 Volume 5 Issue 3 Pages 169-170

Details
Download PDF (3260K)
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
Favorites & Alerts

Recently viewed articles
Successor

Journal of Cookery Science of Japan

Share this page
feedback
 Top