Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Reference27 articles.
1. Microbiology and Chemistry of Fermented Fish
2. Chemical Composition of Fish Sauces Produced in Southeast and East Asian Countries
3. Extractive Components of Fish Sauce from the Waste of Frigate Mackerel Surimi Processing and a Comparison with those of Several Asian Fish Sauces.
4. Development of a New Type Fish Sauce Using the Soy Sauce Fermentation Method.
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