Effect of the addition of animal and plant protein sources on the aroma of fish sauce. Addition of chicken liver or soybean protein.
SANCEDA, Norlita G., KURATA, Tadao, ARAKAWA, NobuhikoVolume:
36
Year:
1989
Language:
english
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.36.2_152
File:
PDF, 369 KB
english, 1989