Fatty acids and sensory acceptance of a dietary sodium-potassium fish sauce-Reference-Cited by-同舟云学术

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Fatty acids and sensory acceptance of a dietary sodium-potassium fish sauce

Published:1983-01 Issue:1 Volume:31 Page:14-17
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chayovan Suphsorn,Rao Ramu M.,Liuzzo Joseph A.,Khan Mahmood A.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00115a004

Cited by 13 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. Enzymes in Fermented Fish;Marine Enzymes Biotechnology: Production and Industrial Applications, Part III - Application of Marine Enzymes;2017

2. Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso;Fisheries Science;2009-03-14

3. Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters;Fisheries Science;2009-02-28

4. Quality and sensory acceptance of fish sauce partially substituting sodium chloride or natural salt with potassium chloride during the fermentation process;International Journal of Food Science & Technology;2003-03-26

5. Use of exogenous enzymes to elaborate the Roman fish sauce ‘garum’;Journal of the Science of Food and Agriculture;2001-11-21

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