Effect of the wastes from kamaboko processing on the quality differences between several kinds of fish sauce mashes during fermentation
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference6 articles.
1. Taste-active components in a Vietnamese fish sauce
2. Chemical Composition of Fish Sauces Produced in Southeast and East Asian Countries
3. Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce
4. Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products
5. Recovery of Amino Acid from the Protein in the Head and Viscera of Frigate Mackerel by Autolysis
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1. Effect of Sucrose and Halophilic Lactic Acid BacteriumTetragenococuus halophiluson Chemical Characteristics and Microbial Proliferation during Fish Sauce Fermentation;Journal of Food Safety;2012-09-07
2. QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY-PRODUCTS FROM FISH GEL AND KAMABOKO PROCESSING;Journal of Food Quality;2012-04-23
3. Histamine Reduction in Fish Sauce with Bentonite;Nippon Shokuhin Kagaku Kogaku Kaishi;2012
4. Proteolytic process of two fish sauce mashes prepared from deepsea smelt and waste from kamaboko processing using soy sauce koji mold in the early stage of fermentation;NIPPON SUISAN GAKKAISHI;2012
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