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: ArticleSubject(s): FISH SAUCE -- IF In: Journal of Food Protection 81 (6) 2018 : 969-976No physical items for this record
YI2018 M12
Biogenic amine; Histamine; Total volatile base nitrogen
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