Characteristics of Saba-narezushi (mackerel and pickles) produced in the Wakasa region of Fukui Prefecture.-Reference-Cited by-同舟云学术

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Characteristics of Saba-narezushi (mackerel and pickles) produced in the Wakasa region of Fukui Prefecture.

Published:1990 Issue:1 Volume:43 Page:43-48
ISSN:1883-2849
Container-title:Nippon Eiyo Shokuryo Gakkaishi
language:ja
Short-container-title:JJSNFS

Author:

KARIYA Yasuhiro,KIUCHI Ritsuko,MIKAMI Naomi,DOISHITA Hitomi,KODAMA Kenkichi

Publisher

Japanese Society of Nutrition and Food Science

Subject

General Materials Science

Cited by 3 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. Umami Taste Components and Their Sources in Asian Foods;Critical Reviews in Food Science and Nutrition;2014-11-25

2. The effects of free amino acids, nucleic compounds, and volatile constituents offunazushi (fermented sushi of crucian carp (Cyprinus auratus)) on preference;Journal of the Science of Food and Agriculture;2008

3. Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing;Fisheries Science;2006-12

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