Why Us? >>

  • - Open Access
  • - Peer-reviewed
  • - Rapid publication
  • - Lifetime hosting
  • - Free indexing service
  • - Free promotion service
  • - More citations
  • - Search engine friendly

Free SCIRP Newsletters>>

Add your e-mail address to receive free newsletters from SCIRP.


Contact Us >>

WhatsApp  +86 18163351462(WhatsApp)
Paper Publishing WeChat
Book Publishing WeChat
(or Email:book@scirp.org)

Article citations


A. K. M. Azad Shah, T. Ishihara, M. Ogasawara, H. Kurihara, N. Baba and K. Takahashi, “Mechanism Involved in the Formation of Characteristic Taste and Flavor During the Production of Dried Herring (Clupea pallasii) Fillet,” Food Science and Technology Research, Vol. 16, No. 3, 2010, pp. 201-208.

has been cited by the following article: