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| Progress Research of the Fish Sauce Products |
| XUE Jia;ZENG Mingyong |
| Food Science and Engineering college,Ocean University of China,Qingdao 266003 |
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Abstract This article describes the fish sauce and the processing technology research of the fish sauce.Comparison between the advantages and disadvantages of different fermentation process is investigated in the study,meanwhile,deliberating the flavor components and quality standards of the fish sauce.
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| [1] |
SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
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2009, Vol. 23 
