Unknown
Marine Fisheries Research Department, Southeast Asian Fisheries Development Center
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Singapore
In:
http://aquaticcommons.org/id/eprint/26872
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23782
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2019-11-05 03:09:43
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26872
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Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
Publication Date:
2021-07-24
Description:
Details are given of fermentation processes involved in the production of fermented fish in Thailand, considering in particular conditions to speed up the process and also examining factors which play an important role in determining the aroma, flavor and color of the finished product. The quality of the fermented product depends on the species and quality of the fish used and also the techniques used; good quality products result if the proportion of salt to fish is 1:2 and the temperature for incubation 25-30°C.
Keywords:
Fisheries
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Fermented products
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Food technology
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Quality control
;
Thailand
Repository Name:
AquaDocs
Type:
book_section
Format:
application/pdf
Format:
application/pdf
Format:
97-98
Format:
2
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