Flavor and Aroma Quality of Fish Sauce Made from Underutilized Parts of Skipjack Tuna (Katsuwonus pelamis) and Sensory Acceptance by Panelists with Different Food Cultural Backgrou... by Sanceda, Norlita

Food flavor chemistry, sensory evaluation, and biological activity

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy