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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University College TATI
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/97325/ http://psasir.upm.edu.my/id/eprint/97325/1/ABSTRACT.pdf |