Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
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Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
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article científic
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article scientifique
@fr
articolo scientifico
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artigo científico
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bilimsel makale
@tr
scientific article published on 11 January 2016
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vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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name
Volatile components and sensor ...... es during fermentation periods
@en
Volatile components and sensor ...... s during fermentation periods.
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type
label
Volatile components and sensor ...... es during fermentation periods
@en
Volatile components and sensor ...... s during fermentation periods.
@nl
prefLabel
Volatile components and sensor ...... es during fermentation periods
@en
Volatile components and sensor ...... s during fermentation periods.
@nl
P2093
P2860
P1476
Volatile components and sensor ...... es during fermentation periods
@en
P2093
Natta Laohakunjit
Surapong Pinitklang
Thanyaporn Kleekayai
Worapot Suntornsuk
P2860
P2888
P304
P356
10.1007/S13197-015-2142-3
P577
2016-01-11T00:00:00Z