Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)

✍ Scribed by Sappasith Klomklao; Soottawat Benjakul; Wonnop Visessanguan; Hideki Kishimura; Benjamin K. Simpson

• Book ID: 118446542
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 333 KB
• Volume: 98
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2005.06.013