Chemical composition and functional properties of roe concentrates from skipjack tuna (Katsuwonus pelamis ) by cook-dried process-Reference-Cited by-同舟云学术

Chemical composition and functional properties of roe concentrates from skipjack tuna (Katsuwonus pelamis ) by cook-dried process

Published:2018-05-21 Issue:5 Volume:6 Page:1276-1286
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Yoon In Seong¹,Lee Gyoon-Woo¹,Kang Sang In²,Park Sun Young²,Lee Jung Suck³,Kim Jin-Soo²³,Heu Min Soo¹³^ORCID

Affiliation:

1. Department of Food and Nutrition/Institute of Marine Industry; Gyeongsang National University; Jinju Korea

2. Department of Seafood and Aquaculture Science/Institute of Marine Industry; Gyeongsang National University; Tongyeong Korea

3. Research Center for Industrial Development of Seafood; Gyeongsang National University; Tongyeong Korea

Funder

National Research Foundation of Korea

Development and commercialization of traditional seafood products based on the Korean coastal marine resources (2016)

Ministry of Oceans and Fisheries

Publisher

Wiley

Subject

Food Science

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3. Chemical composition and some functional properties of fish egg (roes) protein concentrate of rohu (Labeo rohita);Balaswamy;Journal Of Food Science And Technology-Mysore,2007

4. Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe;Bekhit;Food Chemistry,2009

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