Some characteristics of commercial Som-fug produced in Thailand

Author:

Riebroy Siriporn,Benjakul Soottawat,Visessanguan Wonnop,Kijrongrojana Kongkarn,Tanaka Munehiko

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference56 articles.

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3. AOAC (2000). Official methods of analysis, (17th ed.). Gaithersburg, MD: Association of Official Analytical Chemists

4. Physicochemical changes in Pacific whiting muscle proteins during iced storage;Benjakul;Journal of Food Science,1997

5. Relationship between biochemical and sensory quality characteristics of different commercial brands of salichichon;Beriain;Food Control,2000

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