Extractive Components of Fish Sauce from the Waste of Frigate Mackerel Surimi Processing and a Comparison with those of Several Asian Fish Sauces.
- 1 January 2000
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 66 (6) , 1026-1035
- https://doi.org/10.2331/suisan.66.1026
Abstract
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