Preparation of ISHIRU (fish sauce) by a quick ripening process and changes in the composition of amino acids, oligopeptides and organic acids during processing

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 47, Issue 5, 2000, Pages 369-377

  Michihata, Toshihide ^a   Sado, Yasuo ^b   Yano, Toshihiro ^c   Enomoto, Toshiki ^c  

^a INDUSTRIAL RESEARCH INSTITUTE OF ISHIKAWA   (Japan)

^b Noto North Health Center of Ishikawa Prefecture   (Japan)

^c Ishikawa Agricultural College   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034407848     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.47.369     Document Type: Article

References (24)

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