Lipid, Free Amino Acid, and Organic Acid Compositions of Rice Bran-Fermented Sardine.
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چکیده
منابع مشابه
Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1991
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.57.1579