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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Bibliografiske detaljer
Udgivet i:Data Brief
Main Authors: Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Ikehama, Kiyoharu, Yoshida, Koichi, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2017
Fag:
Agricultural and Biological Science
Online adgang: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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