Search Results - Kubota, Kikue

Food flavor chemistry, sensory evaluation, and biological activity

Available for University of the Philippines Diliman via ACS Publications. Click here to access
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Flavor and Aroma Quality of Fish Sauce Made from Underutilized Parts of Skipjack Tuna (Katsuwonus pelamis) and Sensory Acceptance by Panelists with Different Food Cultural Backgrou... by Sanceda, Norlita