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Fish sauce I : acid hydrolysis at ambient temperature. / Naiyatat Poosaran

by Poosaran, Naiyatat.

Source: Songklanakarin Journal of Science and TechnologyMaterial type: Article Article; Format: print Availability: No items available.
Preparation of fish-sauce by a quick process. / P. Varavejja, V. Sakornmonkol and R. Subhanka

by Varavejja, P | Sakornmonkol, V | Subhanka, R.

Source: Journal of the Pharmaceutical Association of ThailandMaterial type: Article Article; Format: print Online access: Click here to access online Availability: No items available.
Acceleration of Thai Fish Sauce fermentation using proteinases and bacterial starter cultures / J. Yongsawatdigul, S. Rodtong and N. Raksakulthai

by Yongsawatdigul, J | Rodtong, S | Raksakulthai, N.

Source: Journal of Food ScienceMaterial type: Article Article; Format: print Availability: No items available.
Occurrence of biogenic amines and amines degrading bacteria in fish sauce / Muhammad Zukhrufuz Zaman ...[et al.]

by Zaman, Muhammad Zukhrufuz.

Source: Czech Journal of Food SciencesMaterial type: Article Article; Format: print Availability: No items available.
Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach / Alexander Schindler ...[et al.]

by Schindler, Alexander.

Source: Journal of Agricultural and Food ChemistryMaterial type: Article Article; Format: print Availability: No items available.
Determination and quantification of γ-glutamyl-valyl-glycine in commercial fish sauces / Motonaka Kuroda ...[et al.]

by Kuroda, Motonaka.

Source: Journal of Agricultural and Food ChemistryMaterial type: Article Article; Format: print Availability: No items available.
Changes in postfermentation quality during the distribution process of anchovy (Engraulis japonicus) fish sauce. Byung Chun Joung and Jin Gi Min

by Joung, Byung Chun | Min, Jin Gi.

Source: Journal of Food Protection Material type: Article Article; Format: print Availability: No items available.
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