Traditional and Advanced Methods of Fish Drying
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-62462-9_3
Reference46 articles.
1. Adeyeye, S. A. O. (2016). Traditional fish processing in Nigeria: A critical review. Nutrition & Food Science, 46(3).
2. Aguilera, J. M., Chiralt, A., & Fito, P. (2003). Food dehydration and product structure. Trends in Food Science & Technology, 14(10).
3. Aguilera, A. A., Díaz, G. H., Barcelata, M. L., Guerrero, O. A., & Ros, R. M. O. (2004). Effects of fish oil on hypertension, plasma lipids, and tumor necrosis factor-α in rats with sucrose-induced metabolic syndrome. The Journal of Nutritional Biochemistry, 15(6).
4. Aniesrani Delfiya, D. S. (2022). Advanced drying techniques for fish and fishery products. I CAR-CIFT.
5. Anthony, J. A., Roby, D. D., & Turco, K. R. (2000). Lipid content and energy density of forage fishes from the northern Gulf of Alaska. Journal of Experimental Marine Biology and Ecology, 248(1).
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