Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish

Fisheries Science

Volumn 71, Issue 6, 2005, Pages 1347-1355

  Osako, Kazufumi ^a   Hossain, Mohammed Anwar ^b   Kuwahara, Koichi ^a   Okamoto, Akira ^a   Yamaguchi, Atsuko ^c   Nozaki, Yukinori ^c  

^a NAGASAKI PREFECTURAL INSTITUTE OF FISHERIES   (Japan)

^b BANGLADESH FISHERIES RESEARCH INSTITUTE   (Bangladesh)

^c NAGASAKI UNIVERSITY   (Japan)

Author keywords

Fish sauce; Heating; Japanese anchovy; Nutritional property; Rabbit fish; Sensory characteristics

Indexed keywords

ANCHOA; CHIMAERA MONSTROSA; ENGRAULIS JAPONICUS; ORYCTOLAGUS CUNICULUS; SIGANUS FUSCESCENS; TRITICUM AESTIVUM;

EID: 31144456896     PISSN: 09199268     EISSN: 14442906     Source Type: Journal    
DOI: 10.1111/j.1444-2906.2005.01101.x     Document Type: Article

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