Asset Details
- Identifier:
- jfpp14747-tbl-0003
- Description:
- TABLE
- License:
- Rights Managed
- Rights Holder:
- John Wiley & Sons, Inc.
- License Rights Holder:
- © 2020 Wiley Periodicals LLC.
- Asset Type:
- Image
- Asset Subtype:
- Table
- Image Orientation:
- Portrait
- Image Dimensions:
- 1024 x 1550
- Image File Size:
- 614 KB
- Creator:
- Takeshi Nagai, Masataka Saito, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki
- Credit:
- Nagai, T., Saito, M., Tanoue, Y., Kai, N., & Suzuki, N. (2020). Characteristics of low‐salt Alaskan pink shrimp sauce prepared using nonglutinous rice cultivar Yukiwakamaru koji. Journal of Food Processing and Preservation, 44(10), n/a. https://doi.org/10.1111/jfpp.14747.
- Collection:
- Keywords:
- Restrictions:
- Property Release:
- No
- Model Release:
- No
- Purchasable:
- Yes
- Sensitive Materials:
- No
- Article Title:
- Characteristics of low‐salt Alaskan pink shrimp sauce prepared using nonglutinous rice cultivar Yukiwakamaru koji
- Article Authors:
- Takeshi Nagai, Masataka Saito, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki
- Article Copyright Year:
- 2020
- Publication Title:
- Journal of Food Processing and Preservation
- Publication Volume:
- 44
- Publication Issue:
- 10
- Publication Date:
- 10/01/2020
- DOI:
- https://doi.org/10.1111/jfpp.14747
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