Extractive components of fish sauces from waste of the frigate mackerel surimi processing and a comparison with those of several asian fish sauces-Reference-Cited by-同舟云学术

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Extractive components of fish sauces from waste of the frigate mackerel surimi processing and a comparison with those of several asian fish sauces

Published:2004 Issue: Volume: Page:193-202
ISSN:0167-4501
Container-title:More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001
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Author:

Funatsu Yasuhiro,Kawasaki Ken-ichi,Konagaya Shiro

Publisher

Elsevier

Reference26 articles.

1. Report for Fisheries in Toyama;Toyam Prefectural Fisheries Section,1998

2. Report for the bases research into available nutrition contents of fisheries resources;Kawasaki,1986

3. Report for development of new food materials using unutilized fishes caught along the coast of Japan;Funatsu,2001

4. Fish sauce;Ohta;New Food Industry,1989

5. Studies on brewing food containing krill-I. Production of soy sauce with cryo-ground Antarctic krill, Euphausia superba;Nakamur;Nippon Suisan Gakkaishi,1979

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1. Comprehensive review: by-products from surimi production and better utilization;Food Science and Biotechnology;2023-06-14

2. Differences in compositions of free amino acids, nucleotide-related compounds, and fatty acids between sexes of the coconut crab Birgus latro in Okinawa, Southwest Japan;Fisheries Science;2015-03-04

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