Unlocking the microbial diversity and the chemical changes throughout the fermentation process of “hákarl”, Greenland shark-Reference-Cited by-同舟云学术

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Unlocking the microbial diversity and the chemical changes throughout the fermentation process of “hákarl”, Greenland shark

Published:2023-11 Issue:11 Volume:9 Page:e22127
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Jensen Sophie^ORCID,Ólason Snorri Páll,Skírnisdóttir Sigurlaug,Stefánsson Guðmundur,Dargentolle Cecile^ORCID,Marteinsson Viggó Thór

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference59 articles.

1. Cucumber fermentation;Franco,2016

2. Fermented food and ancient civilization. 2016 3rd International Conference on Social Science;Huang,2016

3. Food fermentation. Reference module in food science;Shiferaw Terefe,2016

4. Útgerð og aflabrögð við Ísland 1300-1900;Jónsson;Hafrannsóknastofnunin, Hafrannsóknir,1994

5. Íslenskir sjávarhættir Vol III (Icelandic marine and fish processing methods);Kristjánsson,1983

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