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The effect of reduced salt content and addition of halophilic lactic acid bacteria on quality and composition of fish sauce made from sprat

The effect of reduced salt content and addition of halophilic lactic acid bacteria on quality and composition of fish sauce made from sprat

by Asbjørn Gildberg, Chaufah Thongthai
Published 2018

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2

Chemical and organoleptic comparison of fish sauce made from cold water species and typical thai fish sauce

Chemical and organoleptic comparison of fish sauce made from cold water species and typical thai fish sauce

by Asbjørn Gildberg, Jetsada Wichaphon, Sittiwat Lertsiri, Apinya Assavanig, Nils K. Sørensen, Chaufah Thongthai
Published 2018

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