Chemical Composition of Fish Sauces Prod
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Jung-Nim Park; Yuki Fukumoto; Eriko Fujita; Tadayoshi Tanaka; Takuya Washio; Soi
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Article
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2001
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Elsevier Science
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English
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Liquid "sh sauces (n"61) collected from seven Southeast and East Asian countries were analyzed for free amino acids, organic acids, nucleosides and nucleic acid bases as well as creatine, creatinine, pH, salt content, moisture, and total nitrogen. The "sh sauces were only made from "sh species such