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

Ole G. Mouritsen, Lars Duelund, Ghislaine Calleja, Michael Bom Frøst

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Original language	English
Journal	International Journal of Gastronomy and Food Science
Volume	9
Pages (from-to)	16-28
Number of pages	13
ISSN	1878-450X
DOIs	https://doi.org/10.1016/j.ijgfs.2017.05.002
Publication status	Published - 2017

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title = "Flavour of fermented fish, insect, game, and pea sauces: garum revisited",

author = "Mouritsen, {Ole G.} and Lars Duelund and Ghislaine Calleja and Fr{\o}st, {Michael Bom}",

year = "2017",

doi = "10.1016/j.ijgfs.2017.05.002",

language = "English",

volume = "9",

pages = "16--28",

journal = "International Journal of Gastronomy and Food Science",

issn = "1878-450X",

publisher = "Elsevier",

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TY - JOUR

T1 - Flavour of fermented fish, insect, game, and pea sauces

T2 - garum revisited

AU - Mouritsen, Ole G.

AU - Duelund, Lars

AU - Calleja, Ghislaine

AU - Frøst, Michael Bom

PY - 2017

Y1 - 2017

U2 - 10.1016/j.ijgfs.2017.05.002

DO - 10.1016/j.ijgfs.2017.05.002

M3 - Journal article

VL - 9

SP - 16

EP - 28

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

ER -