A Comparison of Extractive Components of a Fish Sauce Prepared from Frigate Mackerel using Soy Sauce Koji with those of Japanese-Made Fish Sauces and Soy Sauce.
Open Access
- 1 January 2000
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 66 (6) , 1036-1045
- https://doi.org/10.2331/suisan.66.1036
Abstract
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