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Bulletin of TFRI (1953-1991)
Studies on the Rapid Fermentation of the fish Sauce Ⅱ
- Date：2004-10-05
- Year：1981
- No：33
- Page：441-452
- Auther：Shuw-Jen Chen and Yao Huang
In order to improve the quality and shorten the fermentation period, we try to add the soy koji in various ratio, such as 5%, 7% and 10% in the raw meat of Lizard fish (Trachinocephalus myops).
- Related Files
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- 20041005-105421_twno33魚醬油速.pdf
- pdf(0.56MB)
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