Use of exogenous enzymes to elaborate the Roman fish sauce 'garum'

Journal of the Science of Food and Agriculture

Volumn 82, Issue 1, 2002, Pages 107-112

  Aquerreta, Yolanda ^a   Astiasarn, Iciar ^a   Bello, Jos ^b  

^a SA   (Spain)

^b UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Accelerated process; Exogenous enzymes; Garum; Low salt concentration

Indexed keywords

FOOD SCIENCE;

BACILLUS SUBTILIS; CYAMOPSIS TETRAGONOLOBA; ROMAN; SCOMBER SCOMBRUS; SCOMBRIDAE GEN. SP.; THYNNUS;

EID: 0036157733     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1013     Document Type: Article

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