The production of soluble fish protein solution for use in fish sauce manufacture I. The use of added enzymes
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb00907.x/fullpdf
Reference11 articles.
1. The use of bromelain in the hydrolysis of mackerel and the investigation of fermented fish aroma
2. Beddows , C.G. Ardeshir , A.G. Daud , W.J. 1979
3. Some flavouring constituents of fermented fish sauces
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