鱼露制品的研究进展

doi:10.7506/rlyj1001-8123-200911020

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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.

Key words： fish sauce fermentation process flavor

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	Articles by authors
	XUE Jia
	ZENG Mingyong

Cite this article:

XUE Jia,ZENG Mingyong. Progress Research of the Fish Sauce Products[J]. Meat Research, 2009, 23(11): 89-93.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200911020 OR https://www.rlyj.net.cn/EN/Y2009/V23/I11/89

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