Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products During Fermentation Stage

✍ Scribed by K. Lopetcharat; J.W. Park

• Book ID: 108823810
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 142 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb10628.x