Optimization of production conditions of Mahyaveh, a traditional Iranian fish sauce, with low microbial load
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 with the aim to achieve a production with less microbial lo...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Tehran University of Medical Sciences
2022-04-01
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| Series: | Iranian Journal of Microbiology |
| Subjects: | |
| Online Access: | https://ijm.tums.ac.ir/index.php/ijm/article/view/3450 |