Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia
By: Qasim, Mustafa A.. Saudi Journal of Biological Sciences. Vol. 26, no. 1 (Jan. 2019), pp.137-140, 4 p.
Subjects: Biochemistry; Fishes; Microbiology; Qizan