The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

Abstract The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentrat...

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Bibliographic Details
Main Authors: Hoda Ghayoomi, Mohammad Reza Edalatian Dovom, Mohammad Bagher Habibi Najafi, Amir Pourfarzad
Format: Article
Language:English
Published: Wiley 2024-04-01
Series:Food Science & Nutrition
Subjects:
bacterial populations
biogenic amines
fermentation
fish sauce
physicochemical characteristics
Online Access:https://doi.org/10.1002/fsn3.3970

Internet

https://doi.org/10.1002/fsn3.3970

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