Development of normal and branched chain volatile fatty acids during the fermentation process in the manufacture of fish sauce

✍ Scribed by Norlita G Sanceda; Emiko Suzuki; Tadao Kurata

• Publisher: John Wiley and Sons
• Year: 2001
• Tongue: English
• Weight: 122 KB
• Volume: 81
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.884