Fish Roe: Fermentation-Reference-Cited by-同舟云学术

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Fish Roe: Fermentation

Published:2010-07-21 Issue: Volume: Page:251-256
ISSN:
Container-title:Encyclopedia of Biotechnology in Agriculture and Food
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Author:

Publisher

CRC Press

Link

http://www.crcnetbase.com/doi/pdf/10.1081/E-EBAF-120045417

Reference1 articles.

1. Miyaji, T.; Nakagawa, T.; Tomizuka, N.Assessment of the microbial contribution to the processing of salted salmon roe (Sujiko). Biocontrol Sci.2007, 12, 111–113.

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. Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products;Trends in Food Science & Technology;2021-10

2. Plant and bacterial proteases: A key towards improving meat tenderization, a mini review;Cogent Food & Agriculture;2016-11-18

3. Physicochemical Properties and Bioactivity of Extracts from the Roe of New Zealand Hoki and Southern Blue Whiting;Journal of Aquatic Food Product Technology;2016-05-16

4. Exogenous Proteases for Meat Tenderization;Critical Reviews in Food Science and Nutrition;2014-01

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