Changes in Proximate Composition and Extractive Components of Rice-Bran-Fermented Mackerel Heshiko during Processing.
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Cited by 24 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. Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos;European Food Science and Engineering;2023-12-31
2. Changes in Sensory Taste Characteristics of Heshiko, a Salted Mackerel Product Aged with Rice Bran, as Affected by Increases of D-amino Acids during the Fermentation Period;Nippon Shokuhin Kagaku Kogaku Kaishi;2021-08-15
3. Effect of various seasonings on the quality retention of dried mackerel ( Scomber scombrus Linnaeus);Journal of Food Processing and Preservation;2021-04-02
4. Taste components and texture of long-term aged fish and shellfish sashimi;NIPPON SUISAN GAKKAISHI;2020-09-15
5. Control of water activity and NaCl concentration of heshiko desalted in rice bran with lower salinity;NIPPON SUISAN GAKKAISHI;2020-07-15
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