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Physicochemical and Microbiological Changes Associated with Bakasang Processing—A Traditional Indonesian Fermented Fish Sauce
Ijong, Frans Gruber, Ohta, YoshiyukiVolume:
71
Language:
english
Pages:
6
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/(sici)1097-0010(199605)71:13.0.co;2-w
Date:
May, 1996
File:
PDF, 478 KB
english, 1996