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Long-term stability study on Asian fish sauce distributed in Germany.

Stabilitätsstudie von asiatischen Fischsossen auf dem deutschen Markt.

Author(s) : SCHRÖDER U., MANTHEY-KARL M., LEHMANN I.

Type of article: Article

Summary

For clearing possible ageing, 5 fish sauces were kept in a refrigerator at 4 to 8°C for 12 months as well as subsequent 6 months at room temperatures (18 to 22°C) and analysed at intervals of 3 months.

Details

  • Original title: Stabilitätsstudie von asiatischen Fischsossen auf dem deutschen Markt.
  • Record ID : 30005882
  • Languages: German
  • Source: Fleischwirtschaft - vol. 91 - n. 6
  • Publication date: 2011

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