Research Article
Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage
Figure 4
Effect of the fermentation period on the (a) hardness, (b) adhesiveness, (c) springiness, (d) cohesiveness, and (e) chewiness of Esan fermented fish sausage. Letters (A–D) within each quality parameter indicate a significant difference ().
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