A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes

As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption of fermented fish products h...

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Detalles Bibliográficos
Autores principales: Chan, Sharon Xi Ying, Fitri, Nursyah, Mio Asni, Nurul Syahidah, Sayuti, Nor Hafiza, Azlan, Ummi Kalthum, Qadi, Wasim S. M., Dawoud, Esraa Adnan Dawoud, Kamal, Nurkhalida, Sarian, Murni Nazira, Mohd Lazaldin, Mohd Aizuddin, Low, Chen Fei, Harun, Sarahani, Hamezah, Hamizah Shahirah, Rohani, Emelda Rosseleena, Mediani, Ahmed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914387/
https://www.ncbi.nlm.nih.gov/pubmed/36766088
http://dx.doi.org/10.3390/foods12030558

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914387/
https://www.ncbi.nlm.nih.gov/pubmed/36766088
http://dx.doi.org/10.3390/foods12030558

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