Clustering of commercial fish sauce products based on an e-panel technique

Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and shellfish and fermentation process used in its production depend on the region from which it derives. Variations in ingredients and fermentati...

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Detalhes bibliográficos
Publicado no:Data Brief
Main Authors: Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Ikehama, Kiyoharu, Yoshida, Koichi, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2017
Assuntos:
Agricultural and Biological Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5734694/
https://ncbi.nlm.nih.gov/pubmed/29270450
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.dib.2017.11.083
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