Fermented Fish Products-Reference-Cited by-同舟云学术

Fermented Fish Products

Published:2010-07 Issue: Volume: Page:289-307
ISSN:
Container-title:Fermented Foods and Beverages of the World
language:
Short-container-title:

Author:

Salampessy Junus,Kailasapathy Kasipathy,Thapa Namrata

Publisher

CRC Press

Link

http://www.crcnetbase.com/doi/pdf/10.1201/EBK1420094954-c10

Reference54 articles.

1. Abdul Karim, M. I. 1993. Fermented shery products in Malaysia. In Fish Fermentation Technology, eds. C.H. Lee, K. H. Steinkraus, and P. J. A. Reilly, pp.95-106. Tokyo, Japan: United Nations University Press.

2. Preparation Techniques and Nutritive Value of Fermented Foods From the Khasi Tribes of Meghalaya

3. The production of soluble fish protein solution for use in fish sauce manufacture I. The use of added enzymes

4. Biochemical changes occurring during the manufacture of budu

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