Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant.

Sakpetch, Phat; Benchama, Omme; Masniyom, Payap; Salaipeth, Lakha; Kanjan, Pochanart

Sakpetch, Phat; Benchama, Omme; Masniyom, Payap; Salaipeth, Lakha; Kanjan, Pochanart.

Afiliación

Sakpetch P; Waeng Agricultural Extension Office, Narathiwat, 96160 Thailand.
Benchama O; Department of Agricultural and Fishery Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000 Thailand.
Masniyom P; Department of Agricultural and Fishery Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000 Thailand.
Salaipeth L; Halal Institute, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand.
Kanjan P; School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150 Thailand.

J Food Sci Technol ; 59(2): 693-702, 2022 Feb.

Article en En | MEDLINE | ID: mdl-35153312

Palabras clave

Bacterial communities; Fermentation times; Fermented fish sauce; Flavor profiles

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Texto completo: 1 Bases de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article