Comparison of Odor and Taste of Commercial Brand Fish Sauces from East and South East Asian Countries
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1045517
Reference50 articles.
1. Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)
2. Branched chain amino acids as source of specific branched chain volatile fatty acids during the fermentation process of fish sauce
3. Quality and sensory acceptance of fish sauce partially substituting sodium chloride or natural salt with potassium chloride during the fermentation process
4. Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine
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