کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2691689 1143379 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Fermented and ripened fish products in the northern European countries
ترجمه فارسی عنوان
محصولات ماهی تخمیر شده و سوخته در کشورهای اروپای شمالی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

In northern Europe a number of fish products are prepared in such a way that biochemical and microbial action can take place. These are complex processes for which there are few available scientific studies. This article covers the origin, manufacturing, characteristics, and consumption of traditional fermented fish products, including surströmming from Sweden, rakfisk from Norway, hákarl from Iceland, and the barrel-salted herring that was commonly produced in most of northern Europe.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Ethnic Foods - Volume 2, Issue 1, March 2015, Pages 18–24
نویسندگان
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