Physical properties and microstructure of commercial Som-fug, a fermented fish sausage

European Food Research and Technology

Volumn 220, Issue 5-6, 2005, Pages 520-525

  Riebroy, Siriporn ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Tanaka, Munehiko ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Acceptability; Color; Microstructure; Physical properties; Som fug; Texture

Indexed keywords

COLOR; FERMENTATION; MICROORGANISMS; MICROSTRUCTURE; PH EFFECTS; PHYSICAL PROPERTIES; STATISTICAL METHODS; TEXTURES;

ACCEPTABILITY; ALUMINUM PROBES; SOM-FUG; TEXTURE PROFILE ANALYSIS;

FOOD PRODUCTS;

EID: 18744378282     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1094-z     Document Type: Article

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