Improvement of fish-sauce odor by treatment with bacteria isolated from the fish-sauce mush (Moromi) made from frigate mackerel

Journal of Food Science

Volumn 69, Issue 2, 2004, Pages fms45-fms49

  Fukami, K ^a   Funatsu, Y ^b   Kawasaki, K ^b   Watabe, S ^c  

^a Research and Development   (Japan)

^b Toyama Prefectural Agricultural Forestry And Fisheries Research Center   (Japan)

^c UNIVERSITY OF TOKYO   (Japan)

Author keywords

Fish sauce; Frigate mackerel; Sensory evaluation; Staphylococcus; Volatile compounds

Indexed keywords

AUXIS; BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS; STAPHYLOCOCCUS XYLOSUS;

EID: 7544242407     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb15514.x     Document Type: Article

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