This article was downloaded by: [Moskow State Univ Bibliote]On: 23 November 2013, At: 10:06Publisher: Taylor & FrancisInforma Ltd Registered in England and Wales Registered Number:1072954 Registered office: Mortimer House, 37-41 Mortimer Street,London W1T 3JH, UK

Journal of Aquatic FoodProduct TechnologyPublication details, including instructions forauthors and subscription information:http://www.tandfonline.com/loi/wafp20

Production of Fish Sauceand Acceleration of SauceFermentation UsingProteolytic EnzymesRavipim Chaveesuk a , James P. Smith PhD b

& Benjamin K. Simpson PhD ca MSc student, Department of Food andScience & Agricultural Chemistry, McGillUniversity (Macdonald Campus), Quebec,Canada, H9X 3V9b Professor, Department of Food Science &Agricultural Chemistry, McGill University,Quebec, Canada H9X 3V9c Professor, Department of Food Science &Agricultural Chemistry, McGill University,Quebec, Canada, H9X 3V9Published online: 11 Oct 2010.

To cite this article: Ravipim Chaveesuk , James P. Smith PhD & BenjaminK. Simpson PhD (1994) Production of Fish Sauce and Acceleration of SauceFermentation Using Proteolytic Enzymes, Journal of Aquatic Food ProductTechnology, 2:3, 59-77, DOI: 10.1300/J030v02n03_05

To link to this article: http://dx.doi.org/10.1300/J030v02n03_05

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