Clustering of commercial fish sauce products based on an e-panel technique

Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and shellfish and fermentation process used in its production depend on the region from which it derives. Variations in ingredients and fermentati...

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Detalles Bibliográficos
Autores principales: Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Ikehama, Kiyoharu, Yoshida, Koichi, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Agricultural and Biological Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5734694/
https://www.ncbi.nlm.nih.gov/pubmed/29270450
http://dx.doi.org/10.1016/j.dib.2017.11.083

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5734694/
https://www.ncbi.nlm.nih.gov/pubmed/29270450
http://dx.doi.org/10.1016/j.dib.2017.11.083

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