2009•Fisheries ScienceRequires access

Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters

Anupam Giri, Kazufumi Osako, Toshiaki Ohshima

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Key concepts: Food science, Fermentation, Fermented fish, Taste, Fish <Actinopterygii>, Fermentation in food processing, Chemistry, Biology

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Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters — Research Paper | ScholarLens