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Koomyart I, Nagamizu H, Khuwijitjaru P, et al. Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavour. Food Technol Biotechnol. 2016;54(3):335-341doi: 10.17113/ftb.54.03.16.4271.
Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2016). Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavour. Food technology and biotechnology, 54(3), 335-341. https://doi.org/10.17113/ftb.54.03.16.4271
Koomyart, Intira, et al. "Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavour." Food technology and biotechnology vol. 54,3 (2016): 335-341. doi: https://doi.org/10.17113/ftb.54.03.16.4271
Koomyart I, Nagamizu H, Khuwijitjaru P, Kobayashi T, Shiga H, Yoshii H, Adachi S. Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavour. Food Technol Biotechnol. 2016 Sep;54(3):335-341. doi: 10.17113/ftb.54.03.16.4271. PMID: 27956865; PMCID: PMC5151220.
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