Microbial reclamation of fish processing wastes for the production of fish sauce

Enzyme and Microbial Technology

Volumn 33, Issue 2-3, 2003, Pages 154-162

  Shih, Ing Lung ^a   Chen, Lien Guei ^a   Yu, Ton Shi ^a   Chang, Wen Teish ^a   Wang, San Lang ^a  

^a DA YEH UNIVERSITY   (Taiwan)

Author keywords

Fish sauce; Fish waste; Sensory evaluation; Volatile compounds

Indexed keywords

ENZYMES; FISHERIES; GAS CHROMATOGRAPHY; LIPIDS; RECLAMATION; VOLATILE ORGANIC COMPOUNDS; WASTES; WEATHERING;

FISH PROCESSING WASTES;

MICROBIOLOGY;

AMYLASE; PROTEINASE; VOLATILE AGENT;

AMINO ACID COMPOSITION; ARTICLE; ASPERGILLUS ORYZAE; ENVIRONMENTAL RECLAMATION; ENZYME ACTIVITY; FERMENTATION TECHNIQUE; FISH; FLAVOR; FOOD PROCESSING; FOOD QUALITY; INDUSTRIAL WASTE; NONHUMAN; PH; TASTE; TEMPERATURE SENSITIVITY;

GLYCINE MAX; KATSUWONUS PELAMIS;

EID: 0142012123     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(03)00083-8     Document Type: Article

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