A comparison of volatile compounds in fish sauces prepared from silver carp by use of soy sauce Koji and lactic acid bacteria with those in Chinese commercial fish sauces

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 49, Issue 2, 2002, Pages 106-118

  Funatsu, Yasuhiro ^a   Kawasaki, Ken Ichi ^a   Yuan, Chunhong ^b   Uchida, Motoharu ^c   Satomi, Masataka ^c   Fukuda, Yutaka ^c  

^a Toyama Prefectural Agricultural Forestry And Fisheries Research Center   (Japan)

^b SHANGHAI OCEAN UNIVERSITY   (China)

^c Notional Res Inst of Fish Science   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ASPERGILLUS; ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS); CYPRINUS CARPIO; HYPOPHTHALMICHTHYS NOBILIS; TETROGENOCOCCUS HALOPHILUS;

EID: 0036102036     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.49.106     Document Type: Article

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