Increase on free fatty acids during ripening of anchovies (Engraulis anchoíta)-Reference-Cited by-同舟云学术

Increase on free fatty acids during ripening of anchovies (Engraulis anchoíta)

Published:2007-06-28 Issue:5 Volume:20 Page:581-585
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

ROLDAN H. A.,BARASSI C. A.,TRUCCO R. E.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01817.x/fullpdf

Reference13 articles.

1. Processing technology of anchovies II. Influence of pressing on the ripening of salted anchovies;Baldratti;Industria Conserve,1977

2. Biochemical aspects of the fermentative ripening of preserves of anchovies;Establier;Investigacíon Pesquera,1972

3. An objective index for the evaluaton of the ripening of salted anchovy;Filsinger;Journal of Food Technology,1982

4. Formation of total volatile basic nitrogen during the ripening of salted anchovy (Engraulis anchoíta);Filsinger;Revista de agroquimica y Tecnología de Alimentos,1984

5. Changes in the content of free amino acid in ripening of salted Caspian herrings;Konnova;Izvestiya Vysshikh Uchebnykh Zavedenii Pishchevaya Tekhnologiya,1966

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2. Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita);International Journal of Food Sciences and Nutrition;2015-11-17

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5. Bacterial Contribution to Salted Anchovy (Engraulis anchoitaHubbs & Marinni, 1935) Ripening Process;Journal of Aquatic Food Product Technology;2014-01-27