The compositions of free amino acids in salt-fermented fish products are summarized in Table2. The total contents of free amino acids ranged from 6815 to 10,223 mg/100 in fish sauce products such asnam-pla(Thailand),nuoc mam(Vietnam),patis(Philippines),bakasang(Indonesia),budu(Malaysia),ae...
The addition of iodine—in the form of small amounts of iodide—in salt is mandatory in countries such as India and Bangladesh. However, in countries like the Philippines, local producers continue to manufacture non-iodized salt as they do not have the capacity to produce iodized salt. The m...