Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies-Reference-Cited by-同舟云学术

Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

Published:1999-03 Issue:2 Volume:64 Page:344-347
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Hernandez-Herrero M. M.,Roig-Sagues A. X.,Lopez-Sabater; E. I.,Rodriguez-Jerez J. J.,Mora-Ventura M. T.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15897.x/fullpdf

Reference40 articles.

1. Scandinavian Anchovies and Herring Tidbits

2. Anonymous, 1988 . Untersuchung von Lebensmitteln: Bestimmung des Gehaltes von fluchtigen sticks toffhaltigen Basen (TVB-N) in Fischen und Fischerzeugnissen Refer enzverfahr en. Amtliche Sammlung Untersuchungsverfahren nach 33 LMGB: 1 -2 .

Cited by 66 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. Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei);2023-06-30

2. Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products;Journal of Aquatic Food Product Technology;2023-04-21

3. The Effect of Low Salt Concentration on The Quality of Dry Salted Anchovy: A Case Study of Sungsang Village, South Sumatera, Indonesia;IOP Conference Series: Earth and Environmental Science;2022-04-01

4. Economic and technical feasibility of AnchoisFert organic fertilizer production;Current Research in Green and Sustainable Chemistry;2022

5. DEPTH EFFECT ON QUALITY CHARACTERISTICS OF TRADITIONAL SALTED-RIPENED ANCHOVY (ENGRAULIS ENCRASICOLUS) TAKEN FROM DIFFERENT PARTS OF THE SAME BARREL;Carpathian Journal of Food Science and Technology;2021-12-29