Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview-Reference-Cited by-同舟云学术

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Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview

Published:2015-06-09 Issue:2 Volume:32 Page:203-229
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Shivanne Gowda Siddegowda Gopalapura,Narayan Bhaskar,Gopal Shubha

Funder

University of Mysuru, Mysuru

Department of Collegiate Education

CSIR-CFTRI, Mysuru

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/87559129.2015.1057844

Reference164 articles.

1. Utilisation of male Arctic capelin and Atlantic cod intestines for fish sauce production – evaluation of fermentation conditions

2. Enzymes from fish and aquatic invertebrates and their application in the food industry

3. Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations

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