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机译:
机译:The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation
机译:Effect of Lowering the pH with Citric Acid on Histamine Formated in Salt-fermented Anchovy Engraulis japonicus Fish Sauce During the Initial Fermentation Stage
机译:Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt
机译:Real-Time pCR Quantification of protease-producing Bacteria in Traditional Chinese Fish sauce