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Optimization of production conditions of Mahyaveh, a traditional Iranian fish sauce, with low microbial load
BACKGROUND AND OBJECTIVES: Mahyaveh is a traditional Iranian fish sauce produced by fermentation and hydrolysis. The main production of Mahyaveh has been traditionally and scientific research and industrial measures has not been done on it with the aim to achieve a production with less microbial loa...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Tehran University of Medical Sciences
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9168248/ https://www.ncbi.nlm.nih.gov/pubmed/35765560 http://dx.doi.org/10.18502/ijm.v14i2.9194 |