Fish fermentation technology /
edited by Cherl-Ho Lee, Keith H. Steinkraus, P.J. Alan Reilly.
- Tokyo ; New York ; Paris : United Nations University Press, 1993.
- xii, 321 p. : charts, graphs, tables ; 26 cm.
Papers presented at UNU Workshop on Fish Fermentation Technology, June 1987, Seoul. Includes bibliographical references and index. UN sales no. not printed.
Comparision of Fermented Food of the East and West -- Keith H. Steinkraus Cultural Aspects of Fermented Fish Products In Asia -- Naomichi Ishige Cultural Aspects of Korean Fermented Marine Products in East Asia -- Song Woo Lee The Availability and Supply of Fish for Fermentation in Southeast Asia -- Kenneth Ruddle Fish Fermentation Technology in the Philippines -- R. C. Mabesa and J. S. Babaan Fermented Fish Products in Malaysia -- Mohamed Ismail Abdul Karim Fish Fermentation Technology in Indonesia -- Sumpeno Putro Trends of Fermented Fish Technology in Burma -- Myo Thant Tyn Fish Fermentation Technology in Thailand -- Bulan Phithakpol Fermented Fishery Products in Sri Lanka -- S. Subasinghe Fish Fermentation Technology in Japan -- Hirostu iion, tiiroshi Tachi and Sayuki K Fish Fermentation Technology to Korea -- Cherl-Ho Lee Fish Fermentation Technology in Taiwan -- Hsing-Chen Chen Processing and Properties of North European Pickled Fish Products -- Susartne Knochel Microbiology of Salt-fermented Fishery Products in Korea -- Tae-lck Mheen Microbiology and Biochemistry of Low-salted Fish Fermentation -- Eung-HoLee Growth of Microorganisms in Dorsal Muscle of Gulbi during Processing and Their Effect on its Quality -- Young Bae Kim, Young Gue Seo, and Cherl-Ho Lee Lactic Fermentation of Fish as a Low-cost Means of Food Preservation -- Rodney D. Cooke, David R. Twiddy, and P. J. Alan Reilly Microbiology of Gajami Sikhae Fermentation -- Cherl-Ho Lee, Moussa Souane, and Chang-Soo Kim
8970530037
FISH PROCESSING
FOOD TECHNOLOGY
ASIA AND THE PACIFIC
FERMENTATION
Papers presented at UNU Workshop on Fish Fermentation Technology, June 1987, Seoul. Includes bibliographical references and index. UN sales no. not printed.
Comparision of Fermented Food of the East and West -- Keith H. Steinkraus Cultural Aspects of Fermented Fish Products In Asia -- Naomichi Ishige Cultural Aspects of Korean Fermented Marine Products in East Asia -- Song Woo Lee The Availability and Supply of Fish for Fermentation in Southeast Asia -- Kenneth Ruddle Fish Fermentation Technology in the Philippines -- R. C. Mabesa and J. S. Babaan Fermented Fish Products in Malaysia -- Mohamed Ismail Abdul Karim Fish Fermentation Technology in Indonesia -- Sumpeno Putro Trends of Fermented Fish Technology in Burma -- Myo Thant Tyn Fish Fermentation Technology in Thailand -- Bulan Phithakpol Fermented Fishery Products in Sri Lanka -- S. Subasinghe Fish Fermentation Technology in Japan -- Hirostu iion, tiiroshi Tachi and Sayuki K Fish Fermentation Technology to Korea -- Cherl-Ho Lee Fish Fermentation Technology in Taiwan -- Hsing-Chen Chen Processing and Properties of North European Pickled Fish Products -- Susartne Knochel Microbiology of Salt-fermented Fishery Products in Korea -- Tae-lck Mheen Microbiology and Biochemistry of Low-salted Fish Fermentation -- Eung-HoLee Growth of Microorganisms in Dorsal Muscle of Gulbi during Processing and Their Effect on its Quality -- Young Bae Kim, Young Gue Seo, and Cherl-Ho Lee Lactic Fermentation of Fish as a Low-cost Means of Food Preservation -- Rodney D. Cooke, David R. Twiddy, and P. J. Alan Reilly Microbiology of Gajami Sikhae Fermentation -- Cherl-Ho Lee, Moussa Souane, and Chang-Soo Kim
8970530037
FISH PROCESSING
FOOD TECHNOLOGY
ASIA AND THE PACIFIC
FERMENTATION