Electronic Resource
Amsterdam
:
Elsevier
Food Quality and Preference
5 (1994), S. 179-184
ISSN:
0950-3293
Keywords:
aerobic, anaerobic fermentation
;
fish sauce
;
sensory evaluation
;
volatile acids
Source:
Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1016/0950-3293(94)90033-7
Permalink
Library |
Location |
Call Number |
Volume/Issue/Year |
Availability |