Amino acid compositions of bakasang, a traditional fermented fish sauce from Indonesia
- 1 January 1995
- journal article
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 28 (2) , 236-237
- https://doi.org/10.1016/s0023-6438(95)91606-7
Abstract
No abstract availableKeywords
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- Overall Quality and Sensory Acceptance of a Lysine-Fortified Fish SauceJournal of Food Science, 1990
- Effect of accelerated natural lactic fermentation of infant good ingredients on some pathogenic microorganismsInternational Journal of Food Microbiology, 1989
- Microbiology and Chemistry of Fermented FishJournal of Food Science, 1966