Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy ( Engraulis japonicus ) fish sauce
Sun, Jianan, Yu, Xiaohang, Fang, Bohuan, Ma, Lei, Xue, Changhu, Zhang, Zhaohui, Mao, XiangzhaoVolume:
51
Langue:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12981
Date:
January, 2016
Fichier:
PDF, 451 KB
english, 2016