Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce

Published 2007 View Full Article

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Title
Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 4, Pages 1597-1604
Publisher
Elsevier BV
Online
2007-11-27
DOI
10.1016/j.foodchem.2007.10.030

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