Acceleration of autolysis during fish sauce fermentation by adding acid and reducing the salt content
- 1 December 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (12) , 1363-1369
- https://doi.org/10.1002/jsfa.2740351214
Abstract
No abstract availableKeywords
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