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

By: Joung, Byung ChunContributor(s): Min, Jin GiCall Number: IF 28 (12) Material type: ArticleArticleSubject(s): FISH SAUCE -- IF In: Journal of Food Protection 81 (6) 2018 : 969-976
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YI2018 M12

Biogenic amine; Histamine; Total volatile base nitrogen

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