Article citationsMore>>

A. K. M. Azad Shah, T. Ishihara, M. Ogasawara, H. Kurihara, N. Baba and K. Takahashi, “Mechanism Involved in the Formation of Characteristic Taste and Flavor During the Production of Dried Herring (Clupea pallasii) Fillet,” Food Science and Technology Research, Vol. 16, No. 3, 2010, pp. 201-208.
http://dx.doi.org/10.3136/fstr.16.201

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top