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Lactic acid fermentation
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====Fermented fish==== {{main|Fermented fish}} In some Asian cuisines, fish is traditionally fermented with rice to produce lactic acid that preserves the fish. Examples of these dishes include [[burong isda]] of the [[Philippine cuisine|Philippines]]; [[narezushi]] of [[Japanese cuisine|Japan]]; and [[pla ra]] of [[Thai cuisine|Thailand]]. The same process is also used for shrimp in the Philippines in the dish known as [[balao-balao]].<ref>{{cite journal |last1=Kanno |first1=Tomomi |last2=Kuda |first2=Takashi |last3=An |first3=Choa |last4=Takahashi |first4=Hajime |last5=Kimura |first5=Bon |title=Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria |journal=LWT β Food Science and Technology |year=2012 |volume=47 |issue=1 |pages=25β30 |doi=10.1016/j.lwt.2012.01.007 |doi-access=free }}</ref><ref>{{cite book |last1=Olympia |first1=Minderva S.D. |chapter=Fermented Fish Products in the Philippines|title=Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development |date=1992 |publisher=National Academy Press |pages=131β139 |isbn=978-0-309-04685-5 |chapter-url=https://books.google.com/books?id=21IrAAAAYAAJ&pg=PA131}}</ref><ref name="sanchez2008">{{cite book|first1=Priscilla C.|last1= Sanchez|title =Philippine Fermented Foods: Principles and Technology|chapter =Lactic-Acid-Fermented Fish and Fishery Products|publisher =University of the Philippines Press|year =2008|page=264|isbn = 978-971-542-554-4|chapter-url =https://books.google.com/books?id=smfr-KYgtWkC&pg=PT10}}</ref>
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