Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia
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DOI: 10.1016/j.sjbs.2017.04.003
Abstract: The Hout-Kasef is traditional salted fermented fish product of natural fermentation of salted mullet fish of coastal area of Jazan region of Saudi Arabia. The present study was carried out to investigate the microbiological and… read more here.
Keywords: staphylococcus; product; fermented fish; hout kasef ... See more keywords