Traditional fermented fish: fish sauce production-Reference-Cited by-同舟云学术

Traditional fermented fish: fish sauce production

Published:1994 Issue: Volume: Page:111-131
ISSN:
Container-title:Fisheries Processing
language:
Short-container-title:

Author:

Saisithi P.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-5303-8_5.pdf

Reference46 articles.

1. Adams, M.R., Cook, R.D. and Rattagool, P. (1985) Fermented fish products of Southeast Asia. Trop. Sci., 25, 61–73.

2. Amanoc, K. (1962) The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of Southeast Asia, in FAO International Symposium on Fish in Nutrition, (eds E. Heen and R. Krauzer), Fishing News (Books) Ltd, London, pp. 180–200.

3. Amorntiparat, M. (1979) A microbiological study on the Thai traditional fermented food products: Budu. MS Thesis, Kasetsart University Bangkok, Thailand (in Thai).

4. Anonymous (1973) Tables of food components for Thai traditional fermented food products. J. of Dept. Med. Sci., 15(1/2), 47–49.

5. Anonymous (1974) World Food Conference. Report E-CONF 65/20, United Nations, New York.

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