FISH SAUCE PRODUCTS AND MANUFACTURING: A REVIEW

By K. Lopetcharat, Y. Choi, J. W. Park, M. Daeschel. 2001

255 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/84d99ee93dc272879eb141934e9221a278df00f7

How researchers see this paper

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In Food Science

1. Ghislaine Calleja
2. M. B. Frøst
3. L. Duelund
4. Ole G. Mouritsen

Citations in the corpus

• Flavour of fermented fish, insect, game, and pea sauces: Garum revisited (2017, background): “The less salty fi sh sauces typically lead to more fl avourful products, since the salt tends to limit the enzymatic activity (Lopetcharat et al., 2007).”