Quality and sensory acceptance of fish sauce partially substituting sodium chloride or natural salt with potassium chloride during the fermentation process

International Journal of Food Science and Technology

Volumn 38, Issue 4, 2003, Pages 435-443

  Sanceda, N ^a   Suzuki, E ^a   Kurata, T ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Amino acids; Hydrolysis of fish; Hypertension; Patis; Volatile acids

Indexed keywords

HYPERTENSION;

AMINO ACIDS; FERMENTATION; HYDROLYSIS; POTASSIUM COMPOUNDS; SODIUM CHLORIDE;

FOOD PROCESSING;

EID: 0037256733     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00710.x     Document Type: Article

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