Artigo · Revista · 2009

Biochemical Changes and Aroma Development During the Spontaneous Fermentation of Cassava Fish intoLanhouinand Their Influence on Product Acceptability

Victor Bienvenu Anihouvi, Esther Sakyi‐Dawson, G.S. Ayernor, Hounhouigan, Djidjoho Joseph

Journal of Aquatic Food Product Technology

• Acesso fechado
• Internacional · 2 países

Ir para a editora10.1080/10498850903224919