Effect of the addition of animal and plant protein sources on the aroma of fish sauce. Addition of chicken liver or soybean protein.
Open Access
- 1 January 1989
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 36 (2), 152-158
- https://doi.org/10.3136/nskkk1962.36.2_152