Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt
Takada, Kohei, Ikezawa, Keigo, Maeda, Naoyuki, Sato, Tsutomu, Fukui, Youhei, Takano, Takashi, Funatsu, Yasuhiro
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Get full text
Journal Article
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt
Takada, Kohei, Ikezawa, Keigo, Maeda, Naoyuki, Sato, Tutomu, Fukui, Youhei, Takano, Takashi, Funatsu, Yasuhiro
Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
Get full text
Journal Article