文章基本信息
- 标题:Preparation of Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill under Subcritical Water Conditions
- 本地全文:下载
- 作者:Shuji ADACHI ; Yayoi MIYAGAWA ; Hidefumi YOSHII 等
- 期刊名称:日本食品工学会誌
- 印刷版ISSN:1345-7942
- 电子版ISSN:1884-5924
- 出版年度:2019
- 卷号:20
- 期号:3
- 页码:123-128
- DOI:10.11301/jsfe.19559
- 出版社:Japan Science and Technology Information Aggregator, Electronic
- 关键词:Isada krill;seasoning;sensory evaluation;subcritical water