Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its physicochemical properties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
http://link.springer.com/content/pdf/10.1007/s12562-011-0428-6.pdf
Reference34 articles.
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3. Fukami K, Funatsu IY, Kawasaki K, Watabe S (2004) Improvement of fish sauce odor by treatment with bacteria isolated from the fish sauce mush (moromi) made from frigate mackerel. J Food Sci 69:FMS45–49
4. Jiang JJ, Zeng QX, Zhu ZW, Zhang LY (2007) Chemical and sensory changes associated Yu-Lu fermentation process—a traditional Chinese fish sauce. Food Chem 104:1629–1634
5. Chapman KW, Lawless HT, Boor KJ (2001) Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk. Dairy Sci 84:12–20
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