Overall Quality and Sensory Acceptance of a Lysine-Fortified Fish Sauce
- 1 July 1990
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 55 (4), 983-988
- https://doi.org/10.1111/j.1365-2621.1990.tb01580.x
Abstract
No abstract availableKeywords
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