Chemical, Nutritional, Microbial, and Sensory Characteristic of Fish Sauce Suragh from Hormozgan, Iran
This study was undertaken to investigate the chemical, nutritional, microbial, and sensory properties of fish sauce Suragh prepared by fermentation using Rainbow sardine (Dussumieria acuta) with red soil (3%) at different salt concentrations (20%, 25%, 30%, and 35%). The fermentation process was car...
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/75807 |
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| Institution: | Mahidol University |