Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture

Subjects

Subjects :

Process Chemistry and Technology
Safety, Risk, Reliability and Quality
Industrial and Manufacturing Engineering
Food Science

Details

ISSN :

19355149 and 19355130

Volume :

16

Database :

OpenAIRE

Journal :

Food and Bioprocess Technology

Accession number :

edsair.doi...........7f5d3a43244bd5bad43d9d510726f9b4

Full Text :

https://doi.org/10.1007/s11947-022-02920-2