Author:
Sharifudin Najatul Najihah,Dos Mohamed Abdul Manan,Ahmad Noriza,Subramaniam Nimeshi
Reference18 articles.
1. Fermentation Products;Chojnacka,2010
2. P. Saisithi, Traditional fermented fish: fish sauce production, in: Fisheries Processing, A.M. Martin (Eds.), Traditional fermented fish: fish sauce production, Springer, Boston, 1994, pp. 111–131.
3. Fermentations in world food processing;Steinkraus;Compr. Rev. Food Sci. Food Saf.,2002
4. Anchovy paste production from lactic acid fermentation of anchovy fish found in the Gulf of Thailand;Chaiyanan;KKU Res. J.,2012
5. Lactic acid fermentation of peppers;Alberto;Food Nutr. Sci.,2013
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献