Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products - Concepedia

Concepedia

Publication | Closed Access

Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products

63

Citations

22

References

2007

Year

Wakako Taira, Yasuhiro Funatsu, Masataka Satomi, Takashi Takano, Hiroki Abe

Fisheries Science

Food FermentationFish SauceUnderutilized Fish SpeciesMicrobial EcologyFood ProcessingMicrobiologyExtractive ComponentsFood QualityMedicineHealth Sciences

References

	Year	Citations

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