Chemical and Organoleptic Comparison of Fish Sauce Made from Cold Water Species and Typical Thai Fish Sauce

✍ Scribed by Gildberg, Asbjørn; Wichaphon, Jetsada; Lertsiri, Sittiwat; Assavanig, Apinya; Sørensen, Nils K.; Thongthai, Chaufah

• Book ID: 127160583
• Publisher: Haworth Press Inc
• Year: 2007
• Tongue: English
• Weight: 550 KB
• Volume: 16
• Category: Article
• ISSN: 1049-8850
• DOI: 10.1300/j030v16n03_04