Changes in the composition of free amino acids, organic acids and lipids during processing and ripening of ‘Hatahata-zushi’, a fermented fish product of sandfish (Arctoscopus japonicus) and boiled rice-Reference-Cited by-同舟云学术

Changes in the composition of free amino acids, organic acids and lipids during processing and ripening of ‘Hatahata-zushi’, a fermented fish product of sandfish (Arctoscopus japonicus) and boiled rice

Published:1994-09 Issue:1 Volume:66 Page:75-82
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chang Chun-Ming,Ohshima Toshiaki,Koizumi Chiaki

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference12 articles.

1. Variation of Chemical Composition of "Hata-Hata Sushi" in the Period of Pieseryation.

2. Studies on Variation of Organic Acids in "Hata-hata Sushi"

3. AOCS 1989a Official Methods and Recommended Practices (Cd 8-53). American Oil Chemists' Society, Champaign. IL, USA.

4. AOCS 1989b Official Methods and Recommended Practices (Ce 1b-89). American Oil Chemists' Society, Champaign, IL, USA.

5. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

Cited by 14 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. A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes;Foods;2023-01-27

2. Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance;Journal of Ethnic Foods;2021-11-10

3. Quality changes in Indian mackerel ( Rastrelliger kanagurta ) during preservation with saturated brine fermentation technique;Journal of Food Processing and Preservation;2021-10-03

4. Fatty Acid Compositions in Fermented Fish Products;Advances in Lipid Metabolism;2020-06-03

5. Looking for Ancient Fish Products Through Invisible Biomolecular Residues in the Roman Production Vats from the Atlantic Coast;Journal of Maritime Archaeology;2018-11-26