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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Guardat en:
Dades bibliogràfiques
Publicat a:Data Brief
Autors principals: Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Ikehama, Kiyoharu, Yoshida, Koichi, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Format: Artigo
Idioma:Inglês
Publicat: Elsevier 2017
Matèries:
Agricultural and Biological Science
Accés en línia: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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