Development of a smoked sea bass product with partial sodium replacement-Reference-Cited by-同舟云学术

Development of a smoked sea bass product with partial sodium replacement

Published:2010-11 Issue:9 Volume:43 Page:1426-1433
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Fuentes A.,Fernández-Segovia I.,Serra J.A.,Barat J.M.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods;Alasalvar;Food Chemistry,2001

2. Official methods of analysis;AOAC,1997

3. Opinion of the scientific panel on dietetic products, nutrition and allergies on a request from the commission related to the tolerable upper intake level of sodium;Becker;The EFSA Journal,2005

4. Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts;Blesa;Meat Science,2008

5. Thermodynamic properties of strong electrolytes in aqueous solutions;Bromley;American Chemistry Society,1973

Cited by 30 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. Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity;Food Bioscience;2023-12

2. Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass ( Lateolabrax maculatus );Journal of Aquatic Food Product Technology;2023-09-20

3. Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality;Food Chemistry;2023-02

4. Development of Room-Temperature Fermented Stinky Sea Bass And Novel Insights into its Physicochemical and Flavor Formation and Microbial Diversity;2023

5. Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes;Food Research International;2022-12