Studies on the Processing of Powdered Katsuobushi and Its Flavor Constituents 4. Extractive Conditions and Sensory Evaluation of Taste Compounds of Powdered Katsuobushi (분말가쓰오부시의 제조 및 풍미성분에 관한 연구 4. 분말가쓰오부시 정미성분의 추출조건 및 관능검사)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.22 no.5
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- pp.228-232
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- 1989