CHANGES IN THE COMPONENTS OF GAMMA-IRRADIATED FRIED KAMABOKO .1. THE AMINO-ACID CONTENT OF GAMMA-IRRADIATED FRIED KAMABOKO AND THE CHANGE DURING STORAGE

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OKU, T
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JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1983年 / 30卷 / 03期
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TS2 [食品工业];
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0832 ;
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页码：145 / 150
页数：6
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