Fermented fish products: a review on the manufacturing process, technological aspect, sensory, nutritional qualities and metabolite profiles
Fermented fish products are traditional foods which have a long history of use as condiment and side dishes in many countries especially Southeast Asia and Asian countries. Today, fermented fish products are gaining importance and have a great potential in the food industry as general populace start...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University College TATI
2021
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/97325/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/97325/ https://tatiuc.edu.my/ijset/index.php/ijset/article/view/94 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|