Controlled degradation of protein and fat during fermentation of pangas ( Pangasianodon hypophthalmus )
Author:
Affiliation:
1. Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Mumbai India
2. Department of Fish Processing Technology & Engineering College of Fisheries Central Agricultural University (I) Lembucherra India
Funder
Indian Council of Agricultural Research
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15635
Reference37 articles.
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3. Changes of Amino and Fatty Acids in Anchovy (Stolephorus Sp) Fermented Fish Paste with Different Fermentation Periods
4. Production and commercialization of lanhouin, a fermented fish‐based condiment from the Gulf of Benin;Anihouvi V. B.;Cahiers Agriculture,2005
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1. Reduction in salt fermentation time of Indian mackerel (Rastrelliger kanagurta) using Halobacterium salinarum as a starter culture;Indian Journal of Fisheries;2023-12-31
2. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers;Comprehensive Reviews in Food Science and Food Safety;2023-07-17
3. Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus);Journal of Aquatic Food Product Technology;2022-03-24
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