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Fermented fish and fish products: snapshots on culture and health

El Sheikha Aly, Montet Didier. 2014. Fermented fish and fish products: snapshots on culture and health. In : Microorganisms and fermentation of traditional foods. Ray Ramesh C. (ed.), Montet Didier (ed.). Boca Raton : CRC Press, pp. 188-222. (Food Biology Series) ISBN 978-1-4822-2308-8

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Mots-clés Agrovoc : poisson (aliment), Aliment fermenté, Technologie traditionnelle, Poisson salé, Poisson séché, Produit à base de poisson, Pâte de poisson, Sauce, Salage, Séchage, Fermentation, Composition globale, Microbiologie, Qualité, Consommation alimentaire

Mots-clés géographiques Agrovoc : Asie, Amérique latine

Mots-clés complémentaires : Sécurité des aliments

Classification Agris : Q02 - Food processing and preservation
Q03 - Food contamination
Q04 - Food composition
M01 - Fisheries and aquaculture - General aspects

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • El Sheikha Aly, Minufiya University (EGY)
  • Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/574223/)

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