Study of the Differences Between Two Salt Qualities on Microbiology, Lipid and Water-Extractable Components of Momoni, a Ghanaian Fermented Fish Product.

Published in:

Journal of the Science of Food & Agriculture, 1996, v. 71, n. 1, p. 33, doi. 10.1002/(SICI)1097-0010(199605)71:1<33::AID-JSFA543>3.0.CO;2-S

By:

• Yankah, Vivienne V;
• Ohshima, Toshiaki;
• Ushio, Hideki;
• Fujii, Tateo;
• Koizumi, Chiaki

Publication type:

Article