Biochemical Changes and Aroma Development During the Spontaneous Fermentation of Cassava Fish into Lanhouin and Their Influence on Product Acceptability
Anihouvi, V. B., Sakyi-Dawson, E., Ayernor, G. S., Hounhouigan, J. D.Volume:
18
Language:
english
Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850903224919
Date:
October, 2009
File:
PDF, 277 KB
english, 2009