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Open Access Journals
- Agri and Aquaculture
- Biochemistry
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Journal Highlights
- Acetic Acid Fermentation
- Advancements in fermentation
- Alcoholic Fermentation
- Anaerobic Fermentation
- Applications of Enzymes
- Batch culture
- Culture medium
- Enzyme Production
- Ethanol Fermentation
- Fermentation Biology
- Fermentation Process
- Fermentation Products
- Fermentation Techniques
- Fermentation in Biotechnology
- Fermentation of Glucose
- Fermentation of Milk
- Fermented Dairy Products
- Fermented Fish
- Fermented Foods
- Industrial Applications of Microbes
- Industrial Use of Enzymes
- Industrial fermentation
- Lactic Acid Fermentation
- Saccharomyces
- Solid state fermentation
- Strain development
- Submerged fermentation
- Types of Fermentation
- Wine Fermentation
- Yeast Fermentation
Fermented Fish
Fermented fish may be a ancient preparation of fish. Before refrigeration, canning and alternative fashionable preservation techniques became accessible, chemical change was a very important preservation methodology. Fish chop-chop spoils, or goes rotten, unless some methodology is applied to prevent the bacterium that manufacture the spoilage. Fermentation may be a methodology that attacks the power of microbials to spoil fish.
Related Journals of Fermented Fish
Fermentation Technology, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Journal of Animal Science and Technology, Journal of fish biology, Journal of fish diseases.