Sanceda, N., Imazeki, Y., Suzuki, E., Kubota, K., Hatae, K., & Kasai, M. (2009). 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 Backgrounds. Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist).
Chicago-Zitierstil (17. Ausg.)Sanceda, Norlita, Yumi Imazeki, Emiko Suzuki, Kikue Kubota, Keiko Hatae, und Midori Kasai. "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 Backgrounds." Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) 2009.
MLA-Zitierstil (9. Ausg.)Sanceda, Norlita, et al. "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 Backgrounds." Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist), 2009.