Abstract
This chapter will cover various fermented products of significance and or specific in nature. Many of the products are quite similar in the way they are prepared and so will not be included. This chapter will also cover the processing techniques, microbial and chemical changes, nutritional and physiological properties, safety issues, and improving the quality of fermented fish products.
| Original language | English |
|---|---|
| Title of host publication | Fermented Foods and Beverages of the World |
| Editors | Jyoti Prakash Tamang, Kasipathy Kailasapathy |
| Place of Publication | U.S.A. |
| Publisher | CRC Press |
| Pages | 289-307 |
| Number of pages | 19 |
| ISBN (Print) | 9781420094954 |
| Publication status | Published - 2010 |
Keywords
- fermented foods
- fish as food