Effect of the wastes from kamaboko processing on the quality differences between several kinds of fish sauce mashes during fermentation
SHOZEN, KEI-ICHI, TAKANO, TAKASHI, SATOMI, MASATAKA, TAKAHASHI, TSUTOMU, FUNATSU, YASUHIROVolume:
76
Year:
2010
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.76.1083
File:
PDF, 328 KB
2010