Physicochemical and Microbiological Changes during Salt Fermentation of Pangasius Steaks-Reference-Cited by-同舟云学术

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Physicochemical and Microbiological Changes during Salt Fermentation of Pangasius Steaks

Published:2021-04-11 Issue: Volume: Page:1-17
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Kumar G. Praveen¹,Xavier K.A Martin¹^ORCID,Nayak Binaya Bhusan¹,Sanath Kumar H.¹,Gudipati Venkateshwarlu²,Senapathi Sushree Ratnamanjari¹,Balange Amjad Khansaheb¹

Affiliation:

1. Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India

2. Education Division, Indian Council of Agricultural Research, New Delhi, India

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.1908198

Reference44 articles.

1. Studies on Bound Water in Fish Meat. Discussion on the Variation in the Amount of Bound Water in Fish Meat during the Processing of Marine Food Products

2. Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting

Cited by 1 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

1. Reduction in salt fermentation time of Indian mackerel (Rastrelliger kanagurta) using Halobacterium salinarum as a starter culture;Indian Journal of Fisheries;2023-12-31

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