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Publications by Carpio KCR
Thermoprocessment of Tambaqui Fish in Tucupi Sauce
African Journal of Food Science and Technology
Related publications
Studies on Organic Acids in "Shottsuru" (Fish Sauce)
NIPPON SHOKUHIN KOGYO GAKKAISHI
A Comparison of Volatile Compounds in a Fish Sauce Prepared by the Use of Soy Sauce Koji With Those in Commercial Fish Sauces in Japan
Fisheries Science
Aquatic Science
Measurement of Antioxidative Capacity of Fish Sauce Using Chemiluminescence Method
Fisheries Science
Aquatic Science
Rheological Behavior of Concentrated Tucupi
Food Science and Technology
Biotechnology
Food Science
Social Responsibility of Vietnamese Journalism Through the "Fish Sauce With Arsenic" Scandal
Expansion of the “Noto Region” Based on Utilization of Seaweed and Fish Sauce
E-journal GEO
Influencing Brand Love to Brand Loyalty: A Case Study of Phu Quoc Fish Sauce
Science & Technology Development Journal - Economics - Law and Management
Isolation and Identification of the Causative Bacterium of Histamine Accumulation During Fish Sauce Fermentation and the Suppression Effect of Inoculation With Starter Culture of Lactic Acid Bacterium on the Histamine Accumulation in Fish Sauce Processing
Nippon Suisan Gakkaishi
Aquatic Science
Haloarcula Salaria Sp. Nov. And Haloarcula Tradensis Sp. Nov., Isolated From Salt in Thai Fish Sauce
International Journal of Systematic and Evolutionary Microbiology
Evolution
Ecology
Systematics
Microbiology
Behavior
Medicine
