Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Mauricio Arango-Herrán"'
Publikováno v:
Foods, Vol 12, Iss 21, p 3958 (2023)
The consequences of using 25% whole or shelled sea urchin as an ingredient in anchovy sauce on its fermentation and development of its physicochemical properties after 20 days fermentation was studied. Two varieties of fish and sea urchin sauce were
Externí odkaz:
https://doaj.org/article/2553248d9d8044fe9c813270d8d7b759
