Composition of shrimp by-catch fish from the Gulf of California and effects on the qualities of the dried salt fish cake product-Reference-Cited by-同舟云学术

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Composition of shrimp by-catch fish from the Gulf of California and effects on the qualities of the dried salt fish cake product

Published:2007-06-28 Issue:2 Volume:19 Page:151-161
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

POULTER N. H.,POULTER J. M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb00337.x/fullpdf

Reference22 articles.

1. Latest fishery resources of the Central West Atlantic Region;Bullis;University of Washington Publications in Fisheries, New Series,1968

2. Crean , K. Young , R. H. 1979 Manejo y almacenaje abordo de la fauna de acompañamiento del carmaron Presented at Reunion Nacional para el Aprovechamiento de la Fauna de Acompañamiento del Camaron. ITESM/INP. Guaymas, Mexico. 9 pps. Unpublished

3. A quick-salting process for fish. I. Evolution of the Process;Valle;Food Technology,1968

Cited by 2 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. Approaches to the effective utilization of Haplochromis spp. from Lake Victoria. II. Production and utilization of dried, salted minced fish cakes;International Journal of Food Science & Technology;2007-06-28

2. On-board handling and quality changes during storage of fish predominant in Mexican shrimp by-catch;International Journal of Food Science & Technology;2007-06-28

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