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Chemical properties and colors of fermenting materials in salmon fish sauce production
This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the s...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5725210/ https://www.ncbi.nlm.nih.gov/pubmed/29255782 http://dx.doi.org/10.1016/j.dib.2017.11.070 |