Biochemical properties of fish sauce prepared using low salt, solid state fermentation with anchovy by-products
Crossref DOI link: https://doi.org/10.1007/s10068-014-0205-2
Published Online: 2014-10-31
Published Print: 2014-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yu, Xiaohang
Mao, Xiangzhao
He, Shuai
Liu, Pei
Wang, Yanchao
Xue, Changhu
Text and Data Mining valid from 2014-10-01