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Data on the chemical properties of commercial fish sauce products

Mitsutoshi Nakano1,2, Yoshimasa Sagane1, Ryosuke Koizumi1

  • 1Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan.

Data in Brief
|November 11, 2017
PubMed

Keywords:
Chemical propertyFermented foodsFish sauceProtein digestionSalinity

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