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Fermented fish and fish products

  • Chapter
Microbiology of Fermented Foods

Abstract

Fermented fish products contribute significantly to the protein intake of a large number of the World’s population. In some countries, such as Thailand, Kampuchea, Malaysia, Cambodia, Philippines and Indonesia in South East Asia, these products are a staple part of the diet. Amano (1962) reported that in Cambodia, some 7.5% of the total dietary protein is derived from fish sauce.

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Authors
  1. C. G. Beddows
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  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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© 1998 Thomson Science

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Beddows, C.G. (1998). Fermented fish and fish products. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_13

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  • DOI: https://doi.org/10.1007/978-1-4613-0309-1_13

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7990-4

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