Fish is the most important source of animal protein for the people in developing countries. Approximately 53% of the world’s catch is from these countries and most of the catch is consumed within the countries. In the Southeast Asian region, people recieve 60–70% of their protein from fish.
CITATION STYLE
Saisithi, P. (1994). Traditional fermented fish: fish sauce production. In Fisheries Processing (pp. 111–131). Springer US. https://doi.org/10.1007/978-1-4615-5303-8_5
Mendeley helps you to discover research relevant for your work.