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

标题
Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 107, Issue 4, Pages 1597-1604
出版商
Elsevier BV
发表日期
2007-11-27
DOI
10.1016/j.foodchem.2007.10.030

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