Fish Processing-Reference-Cited by-同舟云学术

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Fish Processing

Published:1993 Issue: Volume: Page:459-470
ISSN:
Container-title:Enzymes in Food Processing
language:
Short-container-title:

Author:

Stefansson Gudmundur

Publisher

Elsevier

Reference62 articles.

1. Fermented fish products of South East Asia;Adams;Trop. Sci.,1985

2. The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of Southeast Asia;Amano,1962

3. Anonymous (1975). Production process for salted herrings (Matjes). British Patent No. 1, 403, 221.

4. Anonymous (1989). How to handle caviar with care. Biotimes IV (4), 12–13.

5. Anonymous (1992). Sharks are no match for enzymes. Biotimes VII(1), 6–7.

Cited by 6 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. Optimization of Enzymatic Treatments for Deskinning of Catfish Nuggets;Journal of Aquatic Food Product Technology;2014-06-03

2. Optimization of Enzymatic Skinning of Catfish Nuggets Using Response Surface Methodology;Advanced Materials Research;2012-02

3. Statistical optimization of medium components for extracellular protease production by an extreme haloarchaeon,Halobacteriumsp. SP1(1);Letters in Applied Microbiology;2009-01

4. Enzymes, 3. Food Application;Ullmann's Encyclopedia of Industrial Chemistry;2008-10-15

5. Enzymes;Ullmann's Encyclopedia of Industrial Chemistry;2003-10-15

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