The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation

  1. Arango-Herrán, M.
  2. Sánchez-García, F.
  3. Palacios, V.M.
  4. Roldán, A.M.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 21

Tipus: Article

DOI: 10.3390/FOODS12213958 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus