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2023
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Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos
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2023
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The significance of cheese sampling in the determination of histamine concentration: Distribution pattern of histamine in ripened cheeses
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Technological roles of microorganisms in fish fermentation: a review
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2021
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Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods
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2020
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Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added
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Isolation and Characterization of Lactic Acid Bacteria in Philippine Fermented Milkfish Chanos chanos-Rice Mixture (Burong Bangus)
Current Research in Nutrition and Food Science Journal,
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Quality Evaluation of Bakasang Processed with Variation of Salt Concentration, Temperature and Fermentation Time
Pakistan Journal of Biological Sciences,
2017
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PERUBAHAN FISIKO-KIMIAWI, MIKROBIOLOGI DAN HISTAMIN BAKASANG IKAN CAKALANG SELAMA FERMENTASI DAN PENYIMPANAN
Jurnal Teknologi dan Industri Pangan,
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Effect of Fermentation Temperature and Salt Concentration on the Quality of Jack Mackerel(Trachurns japonicus) Fish Sauce
Journal of Fisheries and Marine Sciences Education,
2012
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