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