共查询到20条相似文献,搜索用时 15 毫秒
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Thomas Brey 《Journal of experimental marine biology and ecology》1995,190(2):296-299
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G. Enderlein 《Biometrical journal. Biometrische Zeitschrift》1984,26(6):618-618
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E. Thomas 《Feddes Repertorium》1996,107(7):621-622
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D. Stoyan 《Biometrical journal. Biometrische Zeitschrift》1986,28(4):490-490
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G. Herrendrfer 《Biometrical journal. Biometrische Zeitschrift》1995,37(5):640-640
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H. Caspers 《International Review of Hydrobiology》1980,65(2):248-248
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P. Grund 《Biometrical journal. Biometrische Zeitschrift》1985,27(4):440-440
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Le Dinh Phai 《Engineering in Life Science》1983,3(2):177-183
Nuoc-mam is a traditional foodstuff of the people of Vietnam. It is an aromatic sauce of a pleasant taste and consists of a fish hydrolysate. The hitherto used method for producing Nuoc-mam is on principle an autolysis of fish in combination with a microbial fermentation and leads to a salt containing solution of amino acids and of products from removed conversion- and synthese- products from fish and microorganisms. 相似文献
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