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Some bio-chemical changes of fermented fish (jaadi) during bio-preservation

1997

Jayasinghe, P. | Fonseka, T.S.G. (National Aquatic Resources Agency, Colombo (Sri Lanka). Inst. of Post Harvest Technology) | Bamunuarachchi, A.

AGROVOC Keywords
alimentos fermentados biochemical reactions fermentation fermented foods fish pescado poisson (aliment) preservation sardinella
Bibliographic information
FAO Fisheries Report (FAO)
Issue 563 ISSN 0429-9337
Publisher
FAO
Pagination
p. 335-343
Other Subjects
Reacciones bioquimicas; Aliment fermente; Preservacion; Reaction biochimique; Fermentacion
Language
English
Note
Summary (En)
ISBN
92-5-104035-4
Type
Summary; Conference
Source
Summary report of and papers presented at the tenth session of the Working Party on Fish Technology and Marketing, James, D.G. (ed.).- Rome (Italy): FAO, 1997.- ISBN 92-5-104035-4
Conference
Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing. Sess. 10, Colombo (Sri Lanka), 4-7 Jun 1996
1999-08-15
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