Chemical, microbiological and sensory changes associated with fish sauce processing

European Food Research and Technology

Volumn 222, Issue 5-6, 2006, Pages 604-613

  Kilinc, Berna ^a   Cakli, Sukran ^a   Tolasa, Sebnem ^a   Dincer, Tolga ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Color value; Fermentation; Fish sauce; Proximate composition; Sardines

Indexed keywords

BACTERIA (MICROORGANISMS); CLUPEIDAE; SARDINA PILCHARDUS; STAPHYLOCOCCUS AUREUS;

EID: 33644885314     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0198-4     Document Type: Article

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