Roe gastronomy-Reference-Cited by-同舟云学术

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Roe gastronomy

Published:2023-06 Issue: Volume:32 Page:100712
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Mouritsen Ole G.^ORCID

Funder

Carlsbergfondet

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference32 articles.

1. Food Standards Programme, Secretariat of the Codex Alimentarius Commission;Alimentarius,2010

2. Development of a lexicon for caviar and its usefulness for determining consumer preference;Baker;J. Food Sci.,2014

3. Fish Roe: Biochemistry, Products, and Safety;Bekhit,2022

4. Caviar and fish roe;Bledsoe;Handbook Food Sci. Technol. Eng.,2006

5. Caviars and fish roe products;Bledsoe;Crit. Rev. Food Sci. Nutr.,2003

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. Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy);International Journal of Gastronomy and Food Science;2024-09

2. Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods;International Journal of Gastronomy and Food Science;2024-06

3. When blue is green: Seafoods for umamification of a sustainable plant-forward diet;International Journal of Gastronomy and Food Science;2024-03

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