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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Podrobná bibliografie
Vydáno v:Data Brief
Hlavní autoři: Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Ikehama, Kiyoharu, Yoshida, Koichi, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2017
Témata:
Agricultural and Biological Science
On-line přístup: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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