Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis
Version of Record online: 4 FEB 2003
© 2003 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 83, Issue 4, pages 289–297, March 2003
How to Cite
Morita, K., Kubota, K. and Aishima, T. (2003), Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. J. Sci. Food Agric., 83: 289–297. doi: 10.1002/jsfa.1311
- Issue online: 4 FEB 2003
- Version of Record online: 4 FEB 2003
- Manuscript Accepted: 16 JUL 2002
- Manuscript Revised: 6 JUN 2002
- Manuscript Received: 27 MAR 2002
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