Chemical characterization and sensory evaluation of a dietary sodium-potassium fish sauce-Reference-Cited by-同舟云学术

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Chemical characterization and sensory evaluation of a dietary sodium-potassium fish sauce

Published:1983-07 Issue:4 Volume:31 Page:859-863
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chayovan Supshorn,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/jf00118a047

Cited by 11 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. Production and quality evaluation of spiced anchovy fish sauce;The Egyptian Journal of Aquatic Research;2022-12

2. Development of a low-sodium ready-to-eat desalted cod;Journal of Food Engineering;2011-12

3. Development of a smoked sea bass product with partial sodium replacement;LWT - Food Science and Technology;2010-11

4. Electrodialysis Desalination of Fish Sauce: Electrodialysis Performance and Product Quality;Journal of Food Science;2009-09

5. Enzymically hydrolysed and bacterially fermented fishery products;International Journal of Food Science & Technology;2007-06-28

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