Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)-Reference-Cited by-同舟云学术

Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)

Published:2006-01 Issue:3 Volume:98 Page:440-452
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Klomklao Sappasith,Benjakul Soottawat,Visessanguan Wonnop,Kishimura Hideki,Simpson Benjamin K.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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5. AOAC. (1999). In K. Helrich (Ed.), Official Method of Analysis. (15th ed.). Washington, DC: Association of Official Analytical Chemists.

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