Chemical and amino acid composition of four traditional foods consumed in the Arab Gulf states-Reference-Cited by-同舟云学术

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Chemical and amino acid composition of four traditional foods consumed in the Arab Gulf states

Published:1990-01 Issue:3 Volume:36 Page:181-189
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Musaiger A.O.,Al-Mohizea I.S.,Al-Kanhal M.A.,Jaidah J.H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Traditional fermented dairy products in Saudi Arabia;Al-Mashhadi;Cultured Dairy Prod. J.,1986

2. Physico-chemical characteristics of jujube fruits grown in the Central Region of Saudi Arabia;Al-Mohizea;J. Coll. Agric. King Saud Univ.,1986

3. Official Methods of Analysis;AOAC,1984

4. Bread consumption in Kuwait;Eid;Nut. Rep. Int.,1986

5. Energy and protein requirements;FAO/WHO;World Health Organization, Technical Report Series No. 522,1973

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1. Traditional foods, food safety practices, and food culture in the Middle East;Food Safety in the Middle East;2022

2. A stability study on shelf life of spicy shrimp paste (Sambal Belacan) in Malaysian SMEs’ (small medium enterprise);AIP Conference Proceedings;2018

3. Association of dietary fatty acids intake with pro-coagulation and inflammation in Saudi Adults;ASIA PAC J CLIN NUTR;2014

4. Taste-active components in a Vietnamese fish sauce;Fisheries Science;2002-08

5. The inhibitory action of spices against pathogens that might be capable of growth in a fish sauce (mehiawah) from the Middle East;International Journal of Food Microbiology;2000-06

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