Improvement of Fish-sauce Odor by Treatment with Bacteria Isolated from the Fish-sauce Mush (Moromi) Made from Frigate Mackerel
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb15514.x/fullpdf
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