Referensi :
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Bae, T.-J., B.-H. Han, H.-D. Cho, B.-S. Kim and H.-S.Lee. 1990b. Condition for Rapid Processing of Modified Fish Sauce Using Enzymatic Hydrolisis and Improvement of Product Quality. 4. Flavor Components of Fish Sauce From Whole Sardine. Bulletin of Korean Fisheries Societies, vol. 23, no. 5, pp. 373 – 377
Dougan, J. and G.E. Howard. 1975. Some Flavouring Constituents of Fermented Fish Sauces. Journal of the Science of Food and Agriculture, Vol. 26, Issue 7, pp. 887 – 894
Park, J.-N., Y. Fukumoto, E. Fujita, T. Tanaka, T. Washio, S. Otsuka, T. Shimizu, K. Watanabe and H. Abe. 2001. Chemical Composition of Fish Sauces Produced in Southeast and East Asian Countries. Journal of Food Composition and Analysis, Vol. 14, Issue 2, pp. 113 – 125
Raksakulthal, N. and N.F. Haard.1992. Fish Sauce From Capelin (Mallotus villosus) : Contribution of Cathepsin C to The Fermentation. Asean Food Journal.,vol.7, no. 3, pp. 147 – 151
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