Produk Ikan Fermentasi

Referensi :

Amano, K. 1962. The influence of Fermentation on The Nutritive Value of Fish With Special Reference to Fermented Fish Products of South-East Asia in Heen, E. and R. Kreuzer. 1962. Fish in Nutrition. pp. 180-200 Fishing News (Books): London. XXIII, 447 pp.

Gildberg, A., J. E. Hermes and F.M. Orejana. 1984. Acceleration of Autolysis During Fish Sauce Fermentation by Adding Acid and Reducing The Salt Content. Journal of the Science of Food and Agriculture, Vol. 35, Issue 12, pp. 1363 - 1369

Lee, N.-K., S.-A. Jun, J.-U. Ha and H.-D. Paik. 2000. Screening and Characterization of Bacteriocinogenic Lactic Acid Bacteria from Jeot-gal, a Korean Fermented Fish Food. Journal of Microbiology and Biotechnology, Vol. 10, No. 3, pp. 423 - 428

Orejana, F.M. and J. Liston. 1982. Agents of Proteolysis and Its Inhibition in Patis (Fish Sauce) Fermentation. Journal of Food Science, Vol. 47, Issue 1, pp. 198 - 203

Paludan-Müller, C., H.H. Huss and L. Gram. 1999. Characterization of Lactic Acid Bacteria Isolated from a Thai Low-Salt Fermented Fish Product and The Role of Garlic as Substrate for Fermentation. International Journal of Food Microbiology, Vol. 46, Issue 3, pp. 219 - 229

Sanceda, N.G., T. Kurata and N. Arakawa. 1996. Accelerated Fermentation Process for the Manufacture of Fish Sauce Using Histidine, Journal of Food Science, Vol. 61, Issue 1, pp. 220 - 222

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