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Biochemische und mikrobiologische Aspekte der „Nuoc-mam“- Industrie in Vietnam (1983)

Phai, Le Dinh

Berlin : Wiley-Blackwell

Acta Biotechnologica 3 (1983), S. 177-183

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ISSN: 0138-4988

Keywords: Life Sciences ; Life Sciences (general)

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: Nuoc-mam is a traditional foodstuff of the people of Vietnam. It is an aromatic sauce of a pleasant taste and consists of a fish hydrolysate. The hitherto used method for producing Nuoc-mam is on principle an autolysis of fish in combination with a microbial fermentation and leads to a salt containing solution of amino acids and of products from removed conversion- and synthese- products from fish and microorganisms.

Additional Material: 5 Ill.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1002/abio.370030210

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