Effects of Sorbitol and Sucrose Concentrations in Seasoned Solution on Content of Taste-active Components in Seasoned and Dried Products from Walleye Pollack
スケトウダラ調味乾燥品の呈味成分含量に及ぼす調味液中のソルビトールとスクロースの影響

Ken-ichi KAWASAKI, Yasuhiro FUNATSU, Yukako ITO, Kaoru MOTOE, Hiroaki NABESHIMA
1997 Nippon Shokuhin Kagaku Kogaku kaishi  
doi:10.3136/nskkk.44.192 fatcat:6vmrgpga2je2fmtbymmkfoicby