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Journal description
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Details for article 1 of 17 found articles
| Title: |
Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine |
| Author: |
Ohmori, Taketo Mutaguchi, Yuta Yoshikawa, Shuji Doi, Katsumi Ohshima, Toshihisa |
| Appeared in: |
Journal of bioscience and bioengineering |
| Paging: | Volume 112 (2011) nr. 3 pages 3 p. |
| Year: |
2011 |
| Contents: | |
| Publisher: |
The Society for Biotechnology, Japan |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 1 of 17 found articles
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