Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Reference14 articles.
1. Comparison of Proximate and Water Extractive Components in Raw Mackerel with Those in a Fermented Mackerel Food Heshiko.
2. Changes in Proximate Composition and Extractive Components of Rice-Bran-Fermented Mackerel Heshiko during Processing.
3. Changes in Free Amino Acid, Organic Acid, and Lipid Compositions of Fermented Mackerel "Sushi" during Processing.
4. Characteristics of Saba-narezushi (mackerel and pickles) produced in the Wakasa region of Fukui Prefecture.
5. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
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2. Variations in fungal and bacterial microbiome and chemical composition among fermenting Kishu-Narezushi batches;Bioscience, Biotechnology, and Biochemistry;2022-10-22
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4. Changes in Sensory Taste Characteristics of Heshiko, a Salted Mackerel Product Aged with Rice Bran, as Affected by Increases of D-amino Acids during the Fermentation Period;Nippon Shokuhin Kagaku Kogaku Kaishi;2021-08-15
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