Use of exogenous enzymes to elaborate the Roman fish sauce ‘garum’
- 21 November 2001
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 82 (1), 107-112
- https://doi.org/10.1002/jsfa.1013
Abstract
No abstract availableKeywords
Funding Information
- PETRI (95-00-64-OP)
- Reg de Oros, SA
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