Agriculture & Biology
fish sauce
100%
Mallotus villosus
94%
summer
19%
winter
16%
salt concentration
9%
response surface methodology
9%
protein content
7%
liquids
6%
salts
6%
trichloroacetic acid
6%
color
5%
brix
5%
specific gravity
5%
sampling
5%
total soluble solids
4%
experimental design
4%
water content
3%
fermentation
3%
amino acids
2%
enzymes
2%
temperature
1%
proteins
1%
methodology
1%
Chemical Compounds
Protein
26%
Trichloroacetic Acid
25%
Gravity
24%
Liquid
22%
Brown
22%
Fermentation
20%
pH Value
17%
Surface
13%
Mixture
9%
Reaction Yield
8%
Time
7%
Acid
7%
Medicine & Life Sciences
Fishes
58%
Salts
24%
Color
11%
Trichloroacetic Acid
9%
Specific Gravity
9%
Proteins
7%
Fermentation
7%
Research Design
5%
Temperature
5%
Amino Acids
4%
Enzymes
3%