Microbial and Chemical Properties of Mahyaveh: A Traditional Iranian Fish Sauce in Zarrin Dasht City, Iran
Background: Mahyaveh is a fermented sauce made from fish. This study was conducted to investigate microbial and chemical properties of Mahyaveh in Zarrin Dasht city of Fars province, southern Iran. Methods: Twenty-three samples were randomly collected in sterile containers and transferred to the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shiraz University of Medical Sciences
2017-12-01
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| Series: | International Journal of Nutrition Sciences |
| Subjects: | |
| Online Access: | http://ijns.sums.ac.ir/index.php/IJNS/article/view/64 |