Optimization of production conditions of Mahyaveh, a traditional Iranian fish sauce, with low microbial load
Sign Up to like & getrecommendations! Published in 2022 at "Iranian Journal of Microbiology"
DOI: 10.18502/ijm.v14i2.9194
Abstract: Background and Objectives: Mahyaveh is a traditional Iranian fish sauce produced by fermentation and hydrolysis. The main production of Mahyaveh has been traditionally and scientific research and industrial measures has not been done on it… read more here.
Keywords: sauce; iranian fish; fish sauce; production ... See more keywords