Effect of Lipid Oxidation on the Taste and Flavor of Dashi-jiru (Broth) from Niboshi (Boiled and Dried Sardine)

Kaori Mukai Kubo , Nlasako Horikoshi + Show 2 more

https://doi.org/10.11402/cookeryscience1995.33.2_192

Copy DOI

Journal: Journal of Cookery Science of Japan	Publication Date: Jan 1, 2000
Citations: 1

Abstract

Effect of Lipid Oxidation on the Taste and Flavor of <I>Dashi-jiru</I> (Broth) from <I>Niboshi</I> (Boiled and Dried Sardine)

Full Text

Published version (

Free)

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Paper Title

Journal

Date

Author