Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through...

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Detalles Bibliográficos
Autores principales: Narzary, Yutika, Das, Sandeep, Goyal, Arvind Kumar, Lam, Su Shiung, Sarma, Hemen, Sharma, Dolikajyoti
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2021
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8579182/
http://dx.doi.org/10.1186/s42779-021-00109-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8579182/
http://dx.doi.org/10.1186/s42779-021-00109-0

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