Changes in postfermentation quality during the distribution process of anchovy (Engraulis japonicus) fish sauce. Byung Chun Joung and Jin Gi Min
Call Number: IF 28 (12) Material type:![Article](/opac-tmpl/lib/famfamfam/AR.png)
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YI2018 M12
Biogenic amine; Histamine; Total volatile base nitrogen
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