Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce
Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through p...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27114 |