Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes-Reference-Cited by-同舟云学术

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Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes

Published:2008-07-18 Issue:3 Volume:11 Page:669-677
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Mol Suhendan,Turan Sabahat

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910701611170

Reference30 articles.

1. Hake roe lipids: composition and changes following cooking

2. Caviars and Fish Roe Products

3. Pax, F. 1962.Meeres Produkte; Ein Handwörter der Marinen Rohstoffe, 155–157. Germany: Gebrüder Borntraeger, Verlag. Berlin-Nikolasse.

4. Regenstein, J.M. and Regenstein, C.E. 1991.Introduction to Fish Technology, Edited by: Regenstein, J.M. 169London: Chapman and Hall.

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