Chemical, microbiological and sensory changes associated with fish sauce processing

Author: Kilinc Berna   Cakli Sukran   Tolasa Sebnem   Dincer Tolga  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.222, Iss.5-6, 2006-03, pp. : 604-613

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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