Open AccessVolatile Flavor Compounds Identified from the Sauces Made with Waste of Shrimp, Crab and Lobster
Author(s) -
안형기,
조지은,
Kyeoung-Im Lee
Publication year - 2007
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2007.13.1.011
Subject(s) - shrimp , flavor , fishery , shellfish , food science , decapoda , biology , litopenaeus , crustacean , environmental science , chemistry , fish <actinopterygii> , aquatic animal
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