Chemical components of fermented fish products-Reference-Cited by-同舟云学术

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Chemical components of fermented fish products

Published:1992-06 Issue:2 Volume:5 Page:152-159
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Mizutani Tadashi,Kimizuka Akimitsu,Ruddle Kenneth,Ishige Naomichi

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Standard Method for Soy Sauce Analysis,1966

2. Fish Processing in the Indo-Pacific Area,1967

3. Manual of Fermented Products,1977

4. Official Methods of Analysis;AOAC,1984

5. Un Condiment Azote: Le Nuoc-mam;Thanh,1953

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