Preparation and Quality Analysis of Fish Paste Containing Styela clava Tunic-Reference-Cited by-同舟云学术

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Preparation and Quality Analysis of Fish Paste Containing Styela clava Tunic

Published:2012-11-30 Issue:11 Volume:41 Page:1591-1595
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:

Choi So-Yeon,Choi Eun-Yeong,Lee Kyung-Eun,Song Ae-Sun,Park So-Hyeon,Lee Seung-Cheol

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201201052160143.pdf

Reference19 articles.

1. Quality Characteristics of Fried Fish Paste Containing Anchovy Powder

Cited by 3 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. 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

2. Characterization of Styela clava Tunic after Alkaline Treatment;Journal of the Korean Society of Food Science and Nutrition;2016-05-31

3. Qualities of Konjac Containing Tunic Extract from Styela clava;Journal of the Korean Society of Food Science and Nutrition;2013-03-31

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