Comparison of Characteristics of Fermented Salmon Fish Sauce Using Wheat Gluten Koji with those Using Soy Sauce Koji-Reference-Cited by-同舟云学术

Comparison of Characteristics of Fermented Salmon Fish Sauce Using Wheat Gluten Koji with those Using Soy Sauce Koji

Published:2006 Issue:3 Volume:12 Page:206-212
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

INDOH Kaoru,NAGATA Sadao,KANZAKI Ken,SHIIBA Kiwamu,NISHIMURA Toshihide

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference27 articles.

1. Dohmoto, N., Wang K.,C., Mori,T., Kimura, I., Koriyama, T. and Abe, H. (2001). Development of a new type fish sauce fermentation method. Nippon Suisan Gakkaishi, 67, 1103-1109 (in Japanese).

2. Fujita, A. and Kishi, K. (1975). Characteristics of Koji Mugi (Granular Substances for Soy Sauce use) Nippon Shoyu Kenkyujo Zasshi, 1, 28-30 (in Japanese).

3. Identification of Distinctive Volatile Compounds in Fish Sauce

4. Fukami, K., Funatsu, Y., Kawasaki, K. and Watabe, S. (2004). Improvement of fish-sauce odor by treatment with bacteria isolated from the fish-sauce mash (moromi) made from frigate mackerel. J. Food Sci., 69, 45-49.

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