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Fermented fish and fish products

  • C. G. Beddows

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.

Keywords

Fish Product Scientific Fishery Pyloric Caecum Fish Sauce Fermented Fish 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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