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Changes in postfermentation quality during the distribution process of anchovy (Engraulis japonicus) fish sauce.

Joung, Byung Chun

Changes in postfermentation quality during the distribution process of anchovy (Engraulis japonicus) fish sauce. Byung Chun Joung and Jin Gi Min

YI2018 M12

Biogenic amine; Histamine; Total volatile base nitrogen

Subjects--Topical Terms:
FISH SAUCE--IF

Call Number: IF 28 (12)

Source: Journal of Food Protection 81 (6) 2018 : 969-976 0362-028X

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