Development of normal and branched chain volatile fatty acids during the fermentation process in the manufacture of fish sauce

Journal of the Science of Food and Agriculture

Volumn 81, Issue 10, 2001, Pages 1013-1018

  Sanceda, Norlita G ^a   Suzuki, Emiko ^a   Kurata, Tadao ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Aerobic fermentation; Anaerobic fermentation; Fish sauce; Microbial activity; Volatile fatty acids

Indexed keywords

FERMENTATION KINETICS; FISH SAUCE; FOOD BIOTECHNOLOGY; FOOD; ISOBUTYRIC ACID; ISOVALERIC ACID; LONG CHAIN FATTY ACID; MICROBIAL ACTIVITY; SHORT CHAIN FATTY ACID; VOLATILE FATTY ACID;

FOOD PROCESSING;

EID: 0034925959     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.884     Document Type: Article

References (21)

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