Fermented Shrimp Products as Source of Umami in Southeast Asia-Reference-Cited by-同舟云学术

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Fermented Shrimp Products as Source of Umami in Southeast Asia

Published:2013 Issue:S10 Volume:01 Page:
ISSN:2155-9600
Container-title:Journal of Nutrition & Food Sciences
language:
Short-container-title:J Nutr Food Sci

Author:

P Hajeb P

Publisher

OMICS Publishing Group

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. The proximate composition of Nappi and its marketing methods in Bangladesh;Journal of Ethnic Foods;2024-05-21

2. Impact of backslopping in TERASI manufacture, as an improving method to reduce shrimp allergenicity;Food Chemistry;2024-02

3. Proximate Composition of Nappi and its way of marketing in Bangladesh;2024-01-23

4. An assessment of the ecosystem services of marine zooplankton and the key threats to their provision;Ecosystem Services;2023-10

5. Changes in the Quality and Nontargeted Metabolites of Salt-Fermented Shrimp (Saeu-jeot) Based on Fermentation Time;Fermentation;2023-09-30

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