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Fish Fermentation Technology is a book that provides geographical information on fermentation of fish. Fermentation is the formation of certain alcohols, acids and gases in the presence of micro-organisms. Usually the sugars are converted into simpler products. Fermentation foods have been used by man since pre-historic times. There are different types of fermentation carried out to form different products.
This eBook “Fish Fermentation Technology” emphasizes on the cultural aspects of fermented fish. Fish has been made differently in different regions. The round the globe trend of fish fermentation technology is presented in the book. The book is quite an old edition. But it has many chapters of useful information on fish fermentation. A comparison of fish products in west and east is made by the authors. The cultural aspects of fermented fish in following parts of the world is presented in the book.
- Asia
- East Asia
- South East Asia
- Philippines
- Malaysia
- Indonesia
- Burma
- Thailand
- Japan
- Korea
- Sri Lanka
- Taiwan
Then apart from the cultural aspects, microbiology of fish fermentation is also a topic of this book. Microbiology of low-salted fish fermentation and chemistry of other fermentation are given. In short, Fish Fermentation Technology is a good eBook to have geographical trend and cultural know how of fish fermentation.
Book Title: Fish Fermentation Technology eBook
Editors: Cherl Ho – Lee, Keith H. Steinkraus, P.J. Alan Reilly
Book Size: 44.5 MB
Page Count: 324
Fermented foods in different cultures of the world are processed differently. An eBook related to these food cultures can be read in the given link.
