Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus)-Reference-Cited by-同舟云学术

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Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus)

Published:2007-01 Issue:2 Volume:103 Page:495-504
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hjalmarsson Gustaf Helgi,Park Jae W.,Kristbergsson Kristberg

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Occurrence of d-amino acids in fish sauces and other fermented fish products;Abe;Fisheries Science,1999

2. Fermented fish products of South East Asia;Adams;Tropical Science,1985

3. The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of South-East Asia;Amano,1962

4. AOCS Official Method 937.09, 15th ed., 1990.

5. AOCS Official Method BA3-38 1998.

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