Taste-active components of seafoods with special reference to umami substances
Fuke, S. (1994). Taste-active components of seafoods with special reference to umami substances, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 115-139
In: Shahidi, F.; Botta, R.J. (Ed.) (1994). Seafoods: Chemistry, processing technology and quality. first. Blackie Academic & Professional: Glasgow. ISBN 0751402184. viii, 342 pp., more
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