Studies on the Biochemical Changes During Fermentation of Salt-Fermented Indian Shad (Tenualosa ilisha)
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference38 articles.
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1. Temporal variation in quality characteristics of nutritional constituents and bacterial community during dry salt-fermentation of hilsa (Tenualosa ilisha);Food Production, Processing and Nutrition;2024-05-02
2. Reduction in salt fermentation time of Indian mackerel (Rastrelliger kanagurta) using Halobacterium salinarum as a starter culture;Indian Journal of Fisheries;2023-12-31
3. Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus);Journal of Aquatic Food Product Technology;2022-03-24
4. Biochemical properties and shelf life of value-added fish cube and powder developed from hilsa shad (Tenualosa ilisha);Heliyon;2021-10
5. Controlled degradation of protein and fat during fermentation of pangas ( Pangasianodon hypophthalmus );Journal of Food Processing and Preservation;2021-06-29
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