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Thai Fish Sauce: A Traditional Fermented Sauce

  • Wunwiboon Garnjanagoonchorn
Chapter
Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food, volume 11)

Abstract

Fish sauce or “Nam Pla” in Thai, the clear aqueous product of prolonged salting fish fermentation, requires 9–12 months natural fermentation. It is made from either freshwater or saltwater fish. Fish sauce is used as a flavoring ingredient in Thai cooking as well as other Asian cooking.

Keywords

Nam Pla Fish sauce Fermentation Flavoring ingredient 

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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  1. 1.Department of Food Science and Technology, Faculty of Agro-IndustryKasetsart UniversityBangkokThailand

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