Some bio-chemical changes of fermented fish (jaadi) during bio-preservation

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Bibliographic Details
Main Authors:	Jayasinghe, P., FAO, Rome (Italy). Fishery Industries Div. eng, Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka), Fonseka, T.S.G. (National Aquatic Resources Agency, Colombo (Sri Lanka). Inst. of Post Harvest Technology), Bamunuarachchi, A., James, D.G. (ed.)
Format:	Texto biblioteca
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Published:	Rome (Italy) FAO 1997
Subjects:	FI APFIC, FISH, FERMENTATION, PRESERVATION, BIOCHEMICAL REACTIONS, SARDINELLA, FERMENTED FOODS, POISSON (ALIMENT), REACTION BIOCHIMIQUE, PESCADO, FERMENTACION, PRESERVACION, REACCIONES BIOQUIMICAS, ALIMENT FERMENTE, ALIMENTOS FERMENTADOS,
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