The effect of reduced salt content and addition of halophilic lactic acid bacteria on quality and composition of fish sauce made from sprat

Journal of Aquatic Food Product Technology

Volumn 10, Issue 1, 2001, Pages 77-88

  Gildberg, Asbjørn ^a   Thongthai, Chaufah ^b  

^a NORWEGIAN INSTITUTE OF FISHERIES AND AQUACULTURE RESEARCH   (Norway)

^b Mahidol University ^*  (Thailand)

Author keywords

Autolysis; Fish sauce; Organoleptic quality; Salt concentration; Sprat; Tetragenococcus halophilus

Indexed keywords

EID: 0034987952     PISSN: 10498850     EISSN: None     Source Type: Journal    
DOI: 10.1300/J030v10n01_07     Document Type: Article

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