On the volatile flavour compounds of cooked trassi : a cured shrimp paste condiment of the Far East /

Bibliographic Details

Main Author:	Soedarmo Moeljohardjo, D.
Format:	Book
Language:	English
Published:	Wageningen : Centre for Agricultural Publishing and Documentation, 1972.
Series:	Verslagen van landbouwkundige onderzoekingen ; 783.
Subjects:	Odors. Cooking (Shrimp) Condiments.