Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste-Reference-Cited by-同舟云学术

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Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste

Published:2014-12 Issue:1 Volume:1 Page:19-23
ISSN:2352-6181
Container-title:Journal of Ethnic Foods
language:en
Short-container-title:Journal of Ethnic Foods

Author:

Kim Young-Boong,Choi Yun-Sang,Ku Su-Kyung,Jang Dai-Ja,Ibrahim Hajah Hasnah binti,Moon Ki Bong

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

Reference31 articles.

1. Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 50-nucleotides;Jinap;Appetite,2010

2. On the origins, diffusion and culture context of fermented fish products in Southeast Asia;Kenneth,2010

3. Belacan;Hjh;Bruneiana: Anthol Sci Artic,2002

4. Fermented shrimp products as source of umami in Southeast Asia;Hajeb;J Nutr Food Sci,2012

5. Utilisation of paste shrimp Acetes: a review. Mar Fish Inf Serv;Deshmukh;Tech Ext Ser,1991

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