Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe-Reference-Cited by-同舟云学术

Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe

Published:2023-01 Issue: Volume:398 Page:133880
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bunga Senni J.,Ahmmed Mirja Kaizer,Lawley Blair,Carne Alan,Bekhit Alaa El-Din Ahmed

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Positional distribution of fatty acids and phospholipid composition in King salmon (Oncorhynchus tshawytscha) head, roe and skin using nuclear magnetic resonance spectroscopy;Ahmmed;Food Chemistry,2021

4. The control of water activity;Alzamora;Food Preservation Techniques,2003

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