Author:
Majumdar Ranendra K.,Roy Deepayan,Bejjanki Sandeep,Bhaskar N.
Publisher
Springer Science and Business Media LLC
Reference46 articles.
1. Achinewhu SC, Amadi EN, Barimalaa IS, Eke J (2004) Microbiology of naturally fermented fish (sardinella sp.). J Aq Food Prod Technol 13(1):47–53
2. Anihouvi VB, Ayernor GS, Hounhouigan JD, Sakyi-Dawson E (2006) Quality characteristics of lanhouin: a traditionally processed fermented fish product in the Republic of Benin. Afr J Food Agric Nutr Dev 6(1): 1–15
3. AOAC (1995) Official methods of analysis, 16th edn. AOAC International, Virginia
4. Beddows CG (1985) Fermented fish and fish products. In: Wood BJB (ed) Microbiology of fermented foods, vol 3. Elsevier Applied Science Publishers, London, pp. 1–39
5. Benjakul S, Seymour TA, Morrissey MT, An H (1997) Physicochemical changes in pacific whiting muscle proteins during iced storage. J Food Sci 62:729–733
Cited by
37 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献