Label analysis and molecular identification of Japanese Seafood Products purchased on Chinese e-commerce
Article in Food Control (July 2024)
SUSHI Food for the eye, the body
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Sushi and Zen
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Altmetric BadgeChapter 2 What is sushi?
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Altmetric BadgeChapter 3 The molecules of life
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Altmetric BadgeChapter 4 Sensory perception
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Altmetric BadgeChapter 5 ‘The fruit of the sea’: fish and shellfish
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Altmetric BadgeChapter 6 ‘Plants from the Sea’
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Altmetric BadgeChapter 7 Soybeans: tofu, shōyu, and miso
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Altmetric BadgeChapter 8 Rice, Rice Wine, And Rice Vinegar
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Altmetric BadgeChapter 9 Spices In Japanese Cuisine
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Altmetric BadgeChapter 10 Fish and shellfish
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Altmetric BadgeChapter 11 Tsukemono – The Art Of Pickling
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Altmetric BadgeChapter 12 Tools for Making Sushi
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Altmetric BadgeChapter 13 Preparation Of Sushi
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Altmetric BadgeChapter 14 Arrangement and presentation
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Altmetric BadgeChapter 15 Mainstream Sushi
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Altmetric BadgeChapter 16 Sushi With A Difference
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Altmetric BadgeChapter 17 Side Dishes and Condiments
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Altmetric BadgeChapter 18 Soups and Salads
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Altmetric BadgeChapter 19 Small Desserts With Green Tea
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Altmetric BadgeChapter 20 How Does One Eat Sushi?
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Altmetric BadgeChapter 21 Cha – Japanese Tea
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Citations
- dimensions_citation
- 27 Dimensions