Changes in protein compositions and textural properties of the muscle of skate fermented at 10°C
Author:
Affiliation:
1. Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju, South Korea
2. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
Funder
National Research Foundation of Korea
Publisher
Informa UK Limited
Subject
Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1575396
Reference45 articles.
1. Purification and characterization of molecular species of collagen in the skin of skate (Raja kenojei)
2. Prevalence of Salmonella in raw and cooked foods in Malaysia
3. Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation
4. Chemical and sensory changes associated Yu-lu fermentation process – A traditional Chinese fish sauce
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