Sustainability of Fermented Fish Products

Fish Processing: Sustainability and New Opportunities

Volumn , Issue , 2010, Pages 138-166

  Kose, S ^a   Hall, George M ^b  

^a KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

^b UNIVERSITY OF CENTRAL LANCASHIRE   (United Kingdom)

Author keywords

Classical genera of LAB for fermentation; Fermented fish product types; Fermented fish, as South East Asian product or fish sauce; Fermented fish, different kinds of fish products preservation of fresh fish by salting, smoking and sun drying; Food preservation, through LAB fermentation inhibition of spoilage and pathogenic organisms; Lactic acid production by LAB homolactic and heterolactic; Principles of fermentation process; Processing methods of traditional fermented fish products; Safety issues, related to fermented fish products; Sustainability of fermented fish products

Indexed keywords

EID: 84885491014     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444328585.ch7     Document Type: Chapter

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