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Flavour of fermented fish, insect, game, and pea sauces: Garum revisited

Crossref DOI link: https://doi.org/10.1016/j.ijgfs.2017.05.002

Published Print: 2017-10

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Authors

Mouritsen, Ole G.

Duelund, Lars

Calleja, Ghislaine

Frøst, Michael Bom
Funding

Funding for this research was provided by:

Nordea-fonden

VILLUM Foundation

Carlsberg Foundation
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This article is maintained by: Elsevier

Article Title: Flavour of fermented fish, insect, game, and pea sauces: Garum revisited

Journal Title: International Journal of Gastronomy and Food Science

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.ijgfs.2017.05.002

Content Type: article

Copyright: © 2017 Elsevier B.V. All rights reserved.