Fermented and ripened fish products in the northern European countries

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Fermented and ripened fish products in the northern European countries

Torstein Skåra [et al.] - Nama Orang;

In northern Europe a number of fish products are prepared in such a way that biochemical and microbial action can take place. These are complex processes for which there are few available scientific studies. This article covers the origin, manufacturing, characteristics, and consumption of traditional fermented fish products, including surstr€omming from Sweden, rakfisk from Norway, hakarl from Iceland, and the barrel-salted herring that was commonly produced in most of northern Europe

Keywords:
fermentation fish hakarl rakfisk surstr€omming

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Judul Seri: Journal of Ethnic Foods
No. Panggil: -
Penerbit: : Elsevier., 2015
Deskripsi Fisik: Journal of Ethnic Foods 2 (2015) 18e24
Bahasa: English
ISBN/ISSN: -
Klasifikasi: -
Tipe Isi: -
Tipe Media: -
Tipe Pembawa: -
Edisi: -
Subjek: Food And Health
Info Detail Spesifik: -
Pernyataan Tanggungjawab: Wati/Agus

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FULL TEXT:Fermented and ripened fish products in the northern European countries

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