Development and Characterization of Fish Sausages Supplemented with Salmon Oil-Reference-Cited by-同舟云学术

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

Published:2013-07-22 Issue:4 Volume:38 Page:1641-1652
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Oliveira A.C.M.¹,Himelbloom B.H.¹,Montazeri N.¹,Davenport M.²,Biceroglu H.¹,Brenner K.A.¹,Thomas S.R.¹,Crapo C.A.¹

Affiliation:

1. Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615

2. Department of Chemistry and Food Science; Framingham State University; Framingham MA

Funder

USDA-CSREES

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12126/fullpdf

Reference73 articles.

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2. Alaska Department of Fish & Game 2011 Alaska Department of Fish and Game, Pink Salmon ( Oncorhynchus gorbuscha ) http://www.adfg.alaska.gov/index.cfm?adfg=commercialbyfisherysalmon.main

3. Alaska Protein Recovery 2013 http://www.purealaskaomega.com/home

4. Effect of frozen storage on the characteristics of a developed and commercial fish sausages;Al-Bulushi;J. Food Sci. Tech.,2011

5. Diet and lifestyle recommendations revision: A scientific statement from the American Heart Association;American Hearth Association;Nutrit. Comm. Circ.,2006

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