Microbial and chemical properties of Cambodian traditional fermented fish products-Reference-Cited by-同舟云学术

Microbial and chemical properties of Cambodian traditional fermented fish products

Author:

Chuon Mony R¹²,Shiomoto Mimoe¹,Koyanagi Takashi¹,Sasaki Tetsuya³,Michihata Toshihide³,Chan Sarun⁴,Mao Sopheareth²,Enomoto Toshiki¹

Affiliation:

1. Department of Food Science; Ishikawa Prefectural University; Nonoichi Ishikawa 921-8836 Japan

2. Department of Agro-Industry; Ministry of Agriculture, Forestry and Fisheries; 242 Preash norodom blvd Phnom Penh Cambodia

3. Department of Chemistry/Food; Industrial Research of Ishikawa; Kanazawa Ishikawa 920-0223 Japan

4. Ministry of Agriculture; Forestry and Fisheries; 200 Preash norodom blvd Phnom Penh Cambodia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference41 articles.

1. Cultural aspects of fermented fish products in Asia;Ishige,1993

2. On the origins, diffusion and cultural context of fermented fish products in Southeast Asia;Ruddle,2009

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