Fermented fish products contribute significantly to the protein intake of a large number of the World's population. In some countries, such as Thailand, Kampuchea, Malaysia, Cambodia, Philippines and Indonesia in South East Asia, these products are a staple part of the diet. Amano (1962) reported that in Cambodia, some 7.5% of the total dietary protein is derived from fish sauce.
CITATION STYLE
Beddows, C. G. (1998). Fermented fish and fish products. In Microbiology of Fermented Foods (pp. 416–440). Springer US. https://doi.org/10.1007/978-1-4613-0309-1_13
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