Quality Characteristics of Fried Fish Paste of Alaska Pollack Meat Paste Added with Propolis-Reference-Cited by-同舟云学术

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Quality Characteristics of Fried Fish Paste of Alaska Pollack Meat Paste Added with Propolis

Published:2008-04-30 Issue:4 Volume:37 Page:485-489
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kim Gwang-Woo,Kim Ga-Hyeon,Kim Jeong-Sik,An Hyo-Yeong,Hu Gil-Won,Park In-Suk,Kim Ok-Seon,Cho Soon-Yeong

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200814264574675.pdf

Reference12 articles.

1. Studies on the water-holding capacity of Kamaboko. VI. Effects of setting incubation on the water-holding capacity of salt-ground fish meat and its heated gel.

2. Multifactorial aspects of antimicrobial activity of propolis

3. Preferential cytotoxicity on tumor cells by caffeic acid phenethyl ester isolated from propolis

4. Scavenging action of propolis extract against oxygen radicals

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

2. Chemical and Organoleptic Properties of Some Dairy Products Supplemented with Various Concentration of Propolis: A Preliminary Study;Journal of Dairy Science and Biotechnology;2020-06

3. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research;Journal of Food Quality;2017

4. Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives;International Journal of Food Sciences and Nutrition;2010-10

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