Effect of Using Frozen or Thawed Chum Salmon (Oncorhynchus keta) on its Cooking Properties and Palatability

Trametes versicolor

OncologyImmune support

SpeciesTurkey Tail, Yun Zhi

JournalJournal of Cookery Science of Japan

Year2012

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Trametes versicolor in Journal of Cookery Science of Japan in 2012. MycoData maps the paper to oncology, immune support based on its title, species context, article metadata, and study classification.

Citation

Keiko Shibata Youko Watanabe Akiko Hayase Yasuyo Yasuhara (2012). Effect of Using Frozen or Thawed Chum Salmon (Oncorhynchus keta) on its Cooking Properties and Palatability. Journal of Cookery Science of Japan https://doi.org/10.11402/cookeryscience.45.289

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