Improvement of fish-sauce odor by treatment with bacteria isolated from the fish-sauce mush (Moromi) made from frigate mackerel

By K. Fukami, Y. Funatsu, K. Kawasaki, S. Watabe. 2006

88 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/2bb5d4ec9de2d58d165f2e1641aab8604c8627f5