Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through p...

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Bibliographic Details
Main Author: Tungkawachara, Somjintana
Other Authors: Park, Jae W.
Language:en_US
Published: 2012
Subjects:
Online Access:http://hdl.handle.net/1957/27114