SENSORY ANALYSIS OF TASTE-ACTIVE COMPONENTS IN THE EXTRACT OF BOILED SNOW CRAB MEAT

[1] Boudreau J. C., 1979, FOOD TASTE CHEM, P185

[2] FURUKAWA H, 1977, 7 COLL SENS TEST S A, P111

[3] FURUKAWA H, 1979, COMMUNICATION

[4] Hamajima N., 1975, SCI OF COOKERY, V8, P132

[5] HAYASHI T, 1979, B JPN SOC SCI FISH, V45, P1325

[6] HAYASHI T, 1977, B JAPAN SOC SCI FISH, V44, P1357

[7] Komata Y., 1964, Bulletin of the Japanese Society of Scientific Fisheries, V30, P749

[8] KONOSU S, 1978, B JPN SOC SCI FISH, V44, P505

[9] OTA S, 1976, SHOKUHIN CHOMI RON

[10] TAKE T, 1967, KASEIGAKU ZASSHI, V18, P209

[1] Boudreau J. C., 1979, FOOD TASTE CHEM, P185

[2] FURUKAWA H, 1977, 7 COLL SENS TEST S A, P111

[3] FURUKAWA H, 1979, COMMUNICATION

[4] Hamajima N., 1975, SCI OF COOKERY, V8, P132

[5] HAYASHI T, 1979, B JPN SOC SCI FISH, V45, P1325

[6] HAYASHI T, 1977, B JAPAN SOC SCI FISH, V44, P1357

[7] Komata Y., 1964, Bulletin of the Japanese Society of Scientific Fisheries, V30, P749

[8] KONOSU S, 1978, B JPN SOC SCI FISH, V44, P505

[9] OTA S, 1976, SHOKUHIN CHOMI RON

[10] TAKE T, 1967, KASEIGAKU ZASSHI, V18, P209