Biochemical properties of fish sauce prepared using low...

Food Science and Biotechnology 2014 / 10 Vol. 23; Iss. 5

Biochemical properties of fish sauce prepared using low salt, solid state fermentation with anchovy by-products

Yu, Xiaohang, Mao, Xiangzhao, He, Shuai, Liu, Pei, Wang, Yanchao, Xue, Changhu
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Volume:
23
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-014-0205-2
Date:
October, 2014
File:
PDF, 440 KB
english, 2014
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