PREPARATION OF BOILED AND DRIED PRODUCTS FROM ANCHOVIES (STOLEPHORUSSP.) AND STUDIES ON QUALITY CHANGES DURING STORAGE-Reference-Cited by-同舟云学术

PREPARATION OF BOILED AND DRIED PRODUCTS FROM ANCHOVIES (STOLEPHORUSSP.) AND STUDIES ON QUALITY CHANGES DURING STORAGE

Published:2010-02 Issue: Volume:34 Page:73-86
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

SHIRISKAR DIPTY A.,KHEDKAR G.D.,SUDHAKARA N.S.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00280.x/fullpdf

Reference33 articles.

1. ABDULLAH, M.I. and IDRUS, A.Z. 1978. The fish processing industry in Peninsular Malaysia. Paper presented at the Indo-Pacific Fishery Commission Symposium on Fish Utilization Technology and Marketing in the IPFC Region, Rep. No. 147, March 8-11, Manila, Philippines.

2. ABRAHAM, T.J. 1988. Studies on the use of lactic cultures for the preparation of prawn pickles. M.F.Sc. Thesis, University of Agricultural Sciences, Bangalore, India.

Cited by 9 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. Quality-based selection of the optimal hot air gradient drying method for anchovy and modeling of drying kinetics;Aquaculture and Fisheries;2024-04

2. Optimisation and identification of anchovy antimicrobial peptides by enzymolysis and untargeted proteomic profiling;International Journal of Food Science & Technology;2023-03-21

3. Heterologous expression and characterization of Bacillus velezensisSW5 serine protease involved in the hydrolysis of anchovy protein;Journal of the Science of Food and Agriculture;2023-03-04

4. 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

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