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

2017/05/17 by Ole G. Mouritsen, Lars Duelund, Ghislaine Calleja +1 · 1 voice · 1 citation
Agricultural and Biological Sciences · Neuroscience · Nursing · #Biochemical Analysis and Sensing Techniques #Insect Utilization and Effects #Olfactory and Sensory Function Studies

paper · doi:10.1016/j.ijgfs.2017.05.002

openalex publication_date 2017/05/17 · crossref created 2017/05/17 · crossref issued 2017/10/01 · crossref published 2017/10/01 · crossref published-print 2017/10/01 · crossref deposited 2024/01/27 · openalex created_date 2025/10/10 · crossref indexed 2026/07/01 · openalex updated_date 2026/07/23

Citations

• Systematic risk behavior of financially distressed firms

Cited by

• Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce

Discussions

• 3️⃣Mouritsen, O. G., Duelund, L., Calleja, G., & Frøst, M. B. (2017). Flavour of fermented fish, insect, game, and pea sauces: Garum revisited. International Journal of Gastronomy and Food Science, 9, [bsky, 1 points, 1 comments]