Art
J-GLOBAL ID:200902246757779928   Reference number:03A0432147

Quality and sensory acceptance of fish sauce partially substituting sodium chloride or natural salt with potassium chloride during the fermentation process

発酵工程中に塩化ナトリウムまたは天然塩を部分的に塩化カリウムで置換した魚醤の品質及び官能の受容性
Author (3):
Material:
Volume: 38  Issue:Page: 435-443  Publication year: Apr. 2003 
JST Material Number: B0863A  ISSN: 0950-5423  Document type: Article
Article type: 原著論文  Country of issue: United Kingdom (GBR)  Language: ENGLISH (EN)
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Semi thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.

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JST classification
Category name(code) classified by JST.
Fermented seasonings 

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