Quality characteristics of fried fish paste with squeezed Aronia melanocarpa juice-Reference-Cited by-同舟云学术

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Quality characteristics of fried fish paste with squeezed Aronia melanocarpa juice

Published:2017-02 Issue:1 Volume:24 Page:13-20
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Yun Jae-Ung,Jung Ko-Eun,Kim Dong-Hyun,Nam Ki-Ho,Sim Kil-Bo,Jang Mi-Soon

Funder

National Fisheries Research and Development Institute

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.1.13

Reference38 articles.

1. Development of alginic acid hydrolysate as natural food preservative for fish meat paste products;Chang;Korean J Food Sci Technol,1998

2. Manufacture of surimi-based products;Wu,1992

3. Quality properties of high calcium fish paste containing anchovy;Bae;Korean J Food Cookery Sci,2007

4. Preservative effect of grapefruit seed extract on fish meat product;Cho;Korean J Food Hygiene,1991

Cited by 4 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. Physicochemical Properties of Korean Black Goat Sausage with Aronia melanocarpa Powder;Resources Science Research;2024-06

2. Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses;Scientific Reports;2024-03-13

3. Alcoholic Fermentation Characteristics for the Manufacture of Aronia Vinegar;Journal of Biotechnology and Bioindustry;2019-12

4. Physical properties of surimi sausages subjected to high hydrostatic pressure treatment;Food Science and Biotechnology;2019-03-26

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