Effect of raw materials on the extractive components and taste aspects of fermented fish paste: Sakana miso

Fisheries Science

Volumn 75, Issue 3, 2009, Pages 785-796

  Giri, Anupam ^a   Osako, Kazufumi ^a   Ohshima, Toshiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Fermented fish paste; Horse mackerel; Japanese common squid; Lizard fish; Physico chemical property; Spotted mackerel; Washing

Indexed keywords

CEPHALOPODA; EQUIDAE; PISCES; SCOMBER AUSTRALASICUS; SQUAMATA; SYNODUS;

EID: 67849094246     PISSN: 09199268     EISSN: 14442906     Source Type: Journal    
DOI: 10.1007/s12562-009-0068-2     Document Type: Article

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