Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt.

Food and nutrition bulletin

Volumn 30, Issue 2, 2009, Pages 183-188

  Chanthilath, Boualapha ^a   Chavasit, Visith ^a   Chareonkiatkul, Somsri ^a   Judprasong, Kunchit ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

IODATE; IODINE; TRACE ELEMENT;

ANIMAL; ARTICLE; FERMENTATION; FISH; HUMAN; LAOS; METABOLISM; PERCEPTION; RICE; SALT INTAKE; SEA FOOD; SENSATION; THAILAND;

ANIMALS; FERMENTATION; FISH PRODUCTS; FISHES; HUMANS; IODATES; IODINE; LAOS; ORYZA SATIVA; PERCEPTION; SENSATION; SODIUM CHLORIDE, DIETARY; THAILAND; TRACE ELEMENTS;

EID: 70149096140     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482650903000210     Document Type: Article

References (0)